Wednesday, May 29, 2013

Sausage, kale, and potatoes

I've been busy with work and a couple of trips to Portland this month so not much posting. I did want to make sure to get this one in since I came up with it on the fly using available ingredients and wanted to get it down in writing.

We're harvesting Lacinato kale from the garden now so thought it would be good to combine it with some frozen Toulouse sausage we had saved a while back; potatoes seemed like a good compliment and it was a bit chilly that day so all told seemed like a good pick for a one-dish meal.

2 tablespoons extra-virgin olive oil
2 Toulouse sausage
2 bunches Lacinato kale, stems removed
3 cloves garlic, peeled and sliced thinly
1/2 red onion sliced thinly
2 tablespoons tomato paste
1 red bell pepper, sliced thinly lengthwise
1 pound small gold potatoes, cut into 1/2 inch cubes
3 branches fresh oregano leaves, chopped
Fresh-cracked black pepper

Fill a small saucepan with water and bring to a simmer. Add the sausage to parboil for about 3-4 minutes. Remove from the water and pat dry with paper towels. Slice into 1/2 inch coins.
Heat a large skillet over medium heat, when hot add the oil. Add the sliced garlic and heat for a couple of minutes to translucence. Add the sliced sausage to brown and heat through completely. When the sausage is done, remove from heat to set aside keeping the oil in the pan.
Fill a large saucepan with water and bring to a boil. Add the kale leaves to parboil for about 3-4 minutes. Remove from the pan and set aside to cool.
In the skillet, still over the medium heat, cook the onion and pepper to translucence, about 5 minutes. Add the tomato paste then the cubed potatoes, bringing the heat down to a medium-low and covering the skillet to cook until the potato is soft, about 15-20 minutes. Add some water to the pan if it is dry to get a little steam going while the vegetables cook.
Chop the kale. When the onion, pepper, potato mix is cooked and soft, uncover the skillet and add the sausage and kale to heat through completely stirring in the chopped oregano leaves. Salt and pepper to taste and serve.
This reheats very well.

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