1 - Preheat the oven to 350°.

2 - Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too).

3 - Coarsely chop half a head of green cabbage.

4 - Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic.

5 - Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens).

6 - Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything.

7 - Cover the dish with foil and bake until the greens are wilted, about 15 minutes.

8 - Remove foil and season with salt and pepper.

9 - Continue to bake until cabbage is tender, about 20-25 minutes more.

10 - Meanwhile, heat a little olive oil in a large skillet over medium-high.

11 - Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes.

12 - When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).