My summer has been a bit crazier than I was anticipating. Taking Biochemistry online is convenient, but basically a full-time job, and I have less than 3 weeks to finish the class before vacation! So things like dinner are a bit of an afterthought these days. Which makes today’s meal a major winner. This sweet sausage and kale sauté was super satisfying with boiled potatoes and roasted asparagus. This all came together super quickly and is packed with flavor. And even better, I have leftovers so I don’t have to worry about lunch tomorrow.
Sausage is a really convenient fast dinner option because it packs so much flavor you really don’t need any other seasonings. Kale holds up nicely in a sauté like this, but cabbage or collard greens, or swiss chard would all work well. Sausage can be a bit oily, so I recommend removing some of the grease that cooks out of the sausage (you can spoon it out or use a wad of paper towels to soak up some of the grease). I prefer removing the sausage casings and breaking up the sausage into pieces as it cooks, so you have a bit of sausage in every bite.
Sweet Sausage and Kale Sauté with Potatoes and Asparagus
Serves 4
- 1 lb fingerling potatoes
- 2 Tbsp kosher salt
- 2 bunches asparagus
- 2 tsp olive oil
- pinch of kosher salt
- 1 Tbsp olive oil
- 1 onion, diced
- 1 pkg sweet Italian sausage (5 links), casings removed
- 1/2 bunch kale, stems removed (about 4 cups)
Preheat the oven to 400°F.
Wash the potatoes, and place in a large pot, and cover the potatoes with water. Bring to a boil, then add 2 Tbsp of kosher salt to the pot. Let boil until fork tender, about 20 minutes.
Snap the woody asparagus stems off, and toss the asparagus with 2 tsp olive oil and a pinch of kosher salt on a large rimmed baking sheet. Place in oven for 15-20 minutes, or until tender and just beginning to crisp at the ends.
In a large skillet, heat 1 Tbsp olive oil over medium-high heat. Add the diced onion and sauté until just beginning to brown. Add the sausage, use a spatula to break up the sausage into pieces as it cooks. Reduce heat to medium-low. Once the sausage is cooked, add the kale, stirring until the kale is bright green and tender.
