2 Tablespoons olive oil
12 ounces smoked sausage, sliced into ¼ inch pieces-on the diagonal
8 cloves garlic, thinly sliced
4 ounces butter, unsalted
½ head green cabbage-sliced thinly
1 teaspoon dried thyme or 2 teaspoons fresh
1 pound raw shrimp (peeled)-if frozen, thawed
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste
- Heat the olive oil in a large sauté pan over a medium- high heat. Add the sausage, garlic, and pepper flakes. Cook until the sausage is lightly browned and the garlic is fragrant, about 5 minutes.
- Add the butter, shredded cabbage, thyme, shrimp, and pepper flakes. Cover and cook until the cabbage is wilted and is bright green, about 3-5 minutes.
- Add the chopped herbs, lemon zest, lemon juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.