Name: Italian Sausage with Grilled Broccolini, Kale, and Lemon
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, divided, plus more for grill; 3 tablespoons crushed unsalted, roasted almonds; 2 tablespoons fresh lemon juice; 1 tablespoon drained capers; 1 teaspoon honey; Kosher salt, freshly ground pepper; 2 bunches broccolini (about 1 1/2 pounds); 1 bunch small Tuscan kale, tough stems removed; 1 1/2 pounds coiled Italian sausage, preferably skewered, or links; 1 lemon, thinly sliced into rounds, seeds removed; 2 ounces mild Pecorino, shaved

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Photo by Peden + Munk

Even sausage can dry out when overcooked; we like browning them over direct heat, then moving them to a cooler spot to finish cooking.

Recipe notes

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