Last week we had the privilege of buying some organic chicken sausages from our CSA. We don’t receive meat in our CSA share, but there is a monthly “Meat-Buying Club,” where members are able to purchase organic, grass fed, and sustainable meats for a low price. It was only $5.00 for one pound, or four sausages. We purchased a Broccoli Rabe blend as well as a wonderful White Wine, Garlic, Parsley and Lemon variety. It was good timing, too because in our share that week, we received potatoes and kale. Sausage goes very well with potatoes and any type of leafy green, such as chard, kale, or spinach. You may remember a while back our delicious Swiss Chard, Sausage, and Potato fritatta.

I didn’t need to use a recipe this time. I sliced the potatoes thin and seasoned them with garlic, oregano, salt and pepper and then saute èd them until almost cooked. Then I added the kale. I cooked the sausage in a seperate pot and tossed it all together.

Sausage, Kale, and Potato Sauteè

1 lb. of various potatoes, we had New Potatoes, Russet Potatoes, and Purple Potatoes, sliced into thin circles
1 bunch of kale, washed and trimmed of stems
2 sausages of your preferred variety
2 cloves garlic, minced
1 teaspoon oregano or rosemary, or both
salt and pepper, for seasoning

Heat a non-stick skillet over medium high heat. When oil is hot, add garlic and sauteè until fragrant. Add potato slices and cook, stirring occasionally until tender, about 10-15 minutes. Meanwhile, heat a small skillet over medium-high heat. Add sausages and cook until no longer pink.  Once potatoes are tender, add kale. Sauteè kale, potatoes, and garlic until kale is soft. Add in cooked sausage and stir to combine. Remove from heat and eat immediately.

Yum! These are three foods that always go well together, whether it is served simply in this context, or tossed with pasta, rice or another starch. It is great for brunch meals with eggs and toast, or in soups. Different types of sausages or greens can be substituted and the addition of chickpeas gives it a more complex flavor and texture. Try it out for yourself. I served mine with some home-made coleslaw, which I will post about soon.

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