Simple and sure to please, this suppertime skillet is just the thing when time isn’t on your side. Not only is this a quick meal, it also delivers protein, green leafy nutrition and satisfying starchy carbs. Our Main Street Market Blend works perfectly in this dish. It’s a great compliment to the smoky sausage, and it was just meant for potatoes. Oh, and kale likes it, too!
Time: 45 min
Serves 4-6Rating
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Loading...| Rosemary Extra Vigin Olive Oil | |
| 1 lb sausage, sliced | |
| 1/2 yellow onion, sliced | |
| 1 lb new or fingerling potatoes, halved | |
| 2 Tbl Main Street Market Blend | |
| 2 cloves garlic, minced | |
| 1 bunch curly kale, ribs removed | |
| Lemon |
| 1. | Heat a large skillet over medium-high heat. Saute the sausage until browned, about 8 mins. Move to a plate. |
| 2. | Drizzle Rosemary Extra Virgin Olive Oil to the skillet. Add the potatoes to the skillet, cut sides down. Cook, without stirring, until the potatoes are brown. Stir and add the onions. Continue to cook until the potatoes and onions are golden brown. Add in the garlic and saute for 1 minute. |
| 3. | Return the sausage to the skillet and stir to combine. Lower the heat and cook until the potatoes can easily be pierced. You may need to add in splashes of stock - about 1/4 cup - if the mixture is too dry. |
| 4. | Once the potatoes are tender, add in the kale and stir. Cook until the kale is wilted, about 4 minutes. Serve with a spritz of lemon. |
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