Sausage, Kale, and Potato Skillet Supper
Description
Cookbook author and For the Culture founder/editor Klancy Miller combines small red potatoes, spicy sausage, succulent kale, and thinly sliced red onions to make an easy skillet supper for one in 25 minutes.
Ingreadient :
- 2 teaspoons extra-virgin olive oil
- 1 medium red potato (about 4 1/2 ounces), cut into 3/4-inch wedges
- 1 link smoked spicy Italian sausage (about 3 ounces), cut into 3/4-inch slices
- 1/2 teaspoon flaky sea salt, divided, plus more to taste
- 1/3 cup thinly sliced red onion (from 1 small onion)
- 2 cups chopped lacinato kale (from 1 bunch)
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 lemon
Direction :
- Heat oil in a 10-inch cast-iron skillet 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 1/4 teaspoon 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 1/4 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 half.
