Bite Of MN: Sausage With Kale & Potatoes

Recently I talked about feeling the winter blahs and getting stuck in a rut of unhealthy dinner choices. It was time to incorporate some healthier ingredients into my dinners and I figured greens would be a good place to start. I picked up a bunch of kale from the co-op and started to think of new meal possibilities. One combination kept popping back into my head: kale and sausage, which reminded me of a dish served at a recent book club. Our host sautéed kale, sausage, and onions and served it over pasta. I remember thinking that it was so simple, yet so substantial.

dsc 0042 Bite Of MN: Sausage With Kale & Potatoes

(credit: Cafe Cyan)

Lacking the right kind of pasta in my pantry (manicotti and rice noodles just wouldn’t cut it), I decided to use potatoes instead and came up with a very delicious dish!

dsc 0037 Bite Of MN: Sausage With Kale & Potatoes

(credit: Cafe Cyan)

I used pre-cooked wild rice sausage from Byerly’s, which was pretty mild. A spicy sausage would do well in this dish or you can just increase the crushed red pepper.

Sausage with Kale & Potatoes
(serves 4)
2 tbsp extra-virgin olive oil
2-3 small red potatoes, diced
1 large red onion, thinly sliced
2 cloves garlic, chopped
¼ tsp crushed red pepper
4 smoked precooked sausage links, sliced into 1/2-inch rounds
1 large bunch kale, roughly chopped
1/2 cup dry white wine
1/2 cup low-sodium broth (any will do)

Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook, stirring often, until browned. Add red onion slices and cook until onion begins to soften, and then add garlic and crushed red pepper. Stir until fragrant, about 30 seconds and add sausage slices. Cook 3-4 minutes or until sausage begins to brown. Add kale, white wine and broth; stir to combine. Cover pan and cook until kale wilts, about 4 minutes. Transfer to a serving dish and enjoy!

More from Crystal Grobe
  • Marsha

    I’m looking forward to trying your recipe, as my family loves the soup variation of this recipe.

    The Olive Garden Zuppa Toscana calls for a couple slices of bacon.The broth is a quart of water and chicken base; I use a couple cans of chicken broth and milk. It also calls for heavy cream and if I don’t have it in the house, it is omitted.

  • Crystal

    Marsha – You’re right – it is quite similar to the Zuppa Toscana soup (and oh-so-yummy by the way). Back in the day I was a server at Olive Garden and had my first ever bite of kale in that soup.

  • Bite Of Minnesota: Swiss Chard Quiche « CBS Minnesota

    […] produce starts the wheels turning in my head. Similar to what happened when I picked up some kale a couple weeks ago, I couldn’t resist the call from a particularly large bunch of deep green and vibrant red Swiss […]

blog comments powered by Disqus
Thursday Night Football

Listen Live