Sausage, Kale and Potato Skillet Dinner
This recipe ticks all the boxes—a little meaty, some dark leafy greens, and some starchy goodness. An easy one-pan sausage, kale and potato skillet that pleases everyone, from cook to clean-up crew.
Ingredients
- 16 ouncesbaby red potatoes, halved
- 3 tablespoonsextra-virgin olive oil, plus more as needed
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 1 ½ teaspoonsdried thyme
- 4links fully cooked italian chicken sausage (12 ounces), ½-inch sliced
- ½yellow onion, thinly sliced
- 3garlic cloves, minced
- 1 bunchcurly kale, ribs removed and roughly chopped
- 1lemon, halved
Directions
- 1
Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until almost fork tender, about 5 minutes. Drain.
- 2
Heat 2 tablespoons of the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the potatoes, cut side down, and cook undisturbed until golden brown, about 5 minutes. Stir and cook until the potatoes are fork-tender and crispy all over, about 5 minutes more. Transfer to a large bowl. Repeat with the remaining potatoes, adding a little more olive oil if necessary. Season the potatoes all over with the salt, pepper, and thyme and toss to combine.
- 3
Add the remaining 1 tablespoon olive oil to the skillet. Once the oil is glistening, add the chicken sausage and cook until browned all over, 4 to 5 minutes. Transfer the sausage to the bowl with the potatoes. Add the onion to the pan and cook, stirring often, until just softened, about 5 minutes.
- 4
Reduce the heat to medium. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the kale and cook, stirring often, until wilted, about 3 minutes. Return the potatoes and sausage to the skillet, season with salt and pepper, and stir to combine. Cook until warmed through.
- 5
Squeeze the lemon over top and serve.