1. 1. Heat olive oil in a pan over medium heat.

2. 2. Add the Italian turkey sausage and cook until browned.

3. 3. Add the button mushrooms, baby carrots, and red cabbage to the pan and sauté until slightly tender.

4. 4. Stir in the kale and Italian seasoning, cooking until the kale is wilted.

5. 5. Season with salt and pepper to taste.

6. 6. Garnish with chopped flat-leaf parsley before serving.