Step 2

Coat the greens with olive oil and pour the stock over everything. Cover with foil and bake for about 15 minutes until the greens are wilted.

Step 3

Remove the foil, season with salt and pepper and continue to bake for 20–25 minutes more until the cabbage is tender.

Step 4

Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Prick the sausages with a fork and cook until browned on all sides and cooked through, 10–12 minutes.

Step 5

When the greens are done, slice the sausages and toss into the greens with a splash of sherry or red wine vinegar.