How to Prepare Speedy Kale, Sausage and Potato Skillet

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, kale, sausage and potato skillet. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kale is huge and shrinks a lot with cooking, so if you don't have room for the sausage, potatoes, and kale in the pan, use a slotted spoon to take the sausage and potatoes out, leaving the oil behind. Then cook the kale in the reserved oil. When the kale wilts, you should have plenty of room for the rest of the ingredients. This Kale, Sausage and Potato Skillet Is All of the Things—but Most of All EASY.

Kale, Sausage and Potato Skillet is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Kale, Sausage and Potato Skillet is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have kale, sausage and potato skillet using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Kale, Sausage and Potato Skillet:

1. Get 3 tbsp olive oil
2. Prepare 24 oz red potatoes (cut in half and boiled in salt water)
3. Make ready Salt and pepper to taste
4. Take 2 tbsp dried thyme
5. Make ready 12 oz Beef smoked sausage 1" sliced
6. Make ready 1 medium yellow onion
7. Prepare 2 garlic cloves minced
8. Get 1 bunch organic Kale, ribs removed. Roughly chopped
9. Take 1 lemon squeezed (optional)

Top it with a fried egg for a hearty start to the day. Remove the sausage from the pan to a bowl and set it aside. Sauté the kale in the same pan in the sausage drippings until wilted to about half its original size. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low.

Instructions to make Kale, Sausage and Potato Skillet:

1. Boil potatoes until tender with fork.
2. Heat 2 tablespoons olive oil in a large 15-inch skillet over medium-high heat. Add potatoes cut side down and cook without stirring until they begin to turn golden brown. Stir and continue cooking until all sides are crispy, about 5-7 minutes. Depending on the size of your pan, you may have to do this in a few batches. Season potatoes with salt, pepper and thyme.
3. Add another tablespoon of olive oil and the beef smoked sausage to the potatoes. Cook until all sides of the sausage are crispy, about 4-5 minutes. Once crispy, add onions and cook until just tender, stirring often, about 5 minutes.
4. Reduce heat to medium and add the garlic, stirring until fragrant, about one minute. Add the kale. Stir often and cooking until the kale is wilted, about 3 minutes.
5. Squeeze a lemon over the top of the dish and serve.

Sauté the kale in the same pan in the sausage drippings until wilted to about half its original size. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Season with black pepper; stir kale into soup. While the sausage is cooking, remove the woody stems from the kale, then slice it crosswise into thin strips. Rinse the kale well, then add it to the skillet.

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