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Sausage, kale and potato skillet


COOK TIME: 20 minutes


  • 3 tablespoons of olive oil​

  • 1.5 lbs. Petite Red Potatoes

  • Salt and Pepper to taste

  • 2 teaspoons of dried thyme

  • 6 chicken sausage links, 1" sliced

  • 1 onion, thinly sliced

  • 1 tablespoon of minced garlic

  • 1 bunch curly kale, ribs removed and roughly chopped

  • 1 lemon (optional)

  1. Cut potatoes in half and boil in salted water until fork tender, drain.

  2. Heat 2 tablespoons of 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 with salt, pepper and thyme.

  3. Add another tablespoon of olive oil and the chicken sausage to the potatoes. Cook until all the 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.

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