Step 1

Preheat sauté pan over medium high heat. Add olive oil & heat until shimmering. Add sausage & cook, breaking it up with a spoon, until browned all over, around 12 minutes. Transfer to a bowl & set aside, reserving 2 tablespoons of fat in the pot.

Step 2

Add onions & fennel & season with ¼ teaspoon salt. Cook, stirring regularly, until caramelized & soft, around 12 minutes. Add the garlic & fennel seeds & cook 2 more minutes. Return browned sausage to the pan, add the crushed tomatoes, black pepper & stir to combine. Add the kale, bring to a simmer, cover with a lid, turn heat to medium & cook 20 minutes.

Step 3

Taste the ragù for seasoning and adjust with salt & pepper as desired. Serve over cauliflower purée or with side of choice.