Ingredients
Potatoes
- 16 ounces baby red potatoes, halved
- 3 tablespoons extra-virgin olive oil, plus more as needed
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 ½ teaspoons dried thyme
Sausage and Vegetables
- 4 links fully cooked Italian chicken sausage (12 ounces), sliced ½-inch thick
- ½ yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 bunch curly kale, ribs removed and roughly chopped
- 1 lemon, halved
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil over high heat. Add the halved baby red potatoes and cook until almost fork tender, about 5 minutes. Drain and set aside.
- Brown Potatoes: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the potatoes cut side down in a single layer without stirring. Cook undisturbed until golden brown, about 5 minutes. Stir and continue cooking until potatoes are fork-tender and crisp on all sides, about 5 minutes more. Transfer browned potatoes to a large bowl. Repeat with remaining potatoes, adding more olive oil if needed. Season potatoes with kosher salt, freshly cracked black pepper, and dried thyme; toss to combine.
- Cook Sausage: Add the remaining 1 tablespoon olive oil to the same skillet and heat over medium-high. Add the sliced Italian chicken sausage and cook, turning occasionally, until browned on all sides, about 4 to 5 minutes. Transfer sausage to the bowl with the potatoes.
- Sauté Onion: In the skillet, add the thinly sliced yellow onion and cook, stirring often, until softened but not browned, about 5 minutes.
- Add Garlic and Kale: Reduce the heat to medium. Add the minced garlic to the pan and cook, stirring, until fragrant, about 1 minute. Add the chopped kale and cook, stirring frequently, until wilted, about 3 minutes.
- Combine and Warm Through: Return the browned potatoes and sausage to the skillet with the kale and onions. Season with additional salt and pepper if needed and stir well to combine. Cook together just until warmed through, about 2 minutes.
- Finish with Lemon: Squeeze the juice of the lemon halves over the skillet dinner before serving to add a fresh, bright finish.
Notes
- You can substitute chicken sausage with pork or turkey sausage if preferred.
- For a spicier version, use Italian sausage with red pepper flakes or add a pinch of crushed red pepper when cooking.
- If kale is not available, try using spinach or Swiss chard as an alternative green.
- Make sure not to overcook the potatoes during boiling to keep them firm enough to brown nicely in the skillet.
- This dish can be made ahead and reheated gently on the stovetop or in a microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
