Sausage, Kale, and Potato Skillet Supper
Adapted from Food and Wine
Looking for a one-dish meal? Here is a great one that you can use with our pork links!
Ingredients
2 Tbs extra-virgin olive oil
2 large huckleberry gold potatoes, cut into 3/4-inch wedges
2 links pork sausage, cut into 3/4-inch slices
1 teaspoon flaky sea salt, divided, plus more to taste
1 shallots sliced
1 bunch chopped kale
chopped fresh flat-leaf parsley
1/2 lemon, sliced
Instructions
- Heat oil in a large skillet or pan over a medium-high, tilting pan to coat the bottom. Arrange potato wedges and sausage slices in skillet in a single layer, and sprinkle with half the salt. Cook until potatoes and sausage are beginning to brown, 3 to 4 minutes. Using a wide metal spatula, flip potatoes and sausage, and cook until potatoes are browned and tender when pierced with a fork and sausage is crisp, 3 to 4 minutes.
- Push potatoes and sausage to one side of the skillet. Reduce heat to medium-low. Add onion and cook, stirring occasionally, until translucent and slightly browned, 5 to 6 minutes. Using the spatula, flip potatoes and sausage on top of onions (to keep them from burning).
- Add kale to empty side of pan, and sprinkle with remaining salt teaspoon salt. Cook, stirring occasionally, until wilted, 3 to 4 minutes. Taste and add additional salt, if desired.
- Arrange onions, sausage, and kale on a serving plate, and place potatoes on top of onions. Sprinkle with chopped parsley, and serve with lemon slices.
