Italian Chicken Sausage and Crispy Potato Skillet

The holidays are so hectic, and this week I’m looking for a few go-to dinners like this one to get me through. The salty, crispy potatoes, earthy kale and sweet sundried tomatoes in this dish make for the perfect bite. This is also a great make-ahead meal option as it reheats beautifully for breakfast, lunch or dinner.

1. Bring a large pot of salted water to a boil. Add potatoes and cook for 5 minutes; drain.

2. In a large skillet, warm 2 tablespoons of olive oil over medium-high heat. Carefully add potatoes, cut side down, to the skillet and cook (without moving) for 5 minutes. Stir potatoes and continue to cook for 5 minutes longer, or until crispy on all sides. Season with thyme, salt and pepper. Transfer potatoes to a bowl.

3. Add the remaining tablespoon of oil to the skillet. Add chicken sausage and cook until browned, about 5 minutes. Transfer to the same bowl as the potatoes.

4. Add onion to the skillet and cook until softened. Turn heat down to medium and stir in chopped garlic.

5. Add kale and water and cook until kale is wilted. Stir in potatoes, sausage and sun-dried tomatoes. Finish with fresh lemon juice and enjoy!

Italian Chicken Sausage and Crispy Potato Skillet

Serves 4

All you need:

1 (1.5 pound) bag baby gold potatoes, halved

3 tablespoons olive oil, divided

1 teaspoon dried thyme

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

1 (11 ounce) package Italian chicken sausage, sliced

1 small yellow onion, thinly sliced

3 peeled garlic cloves, roughly chopped

1 bunch kale, stemmed and chopped or torn into small pieces

1/4 cup water

1/4 cup julienned sun-dried tomatoes in oil

Juice of 1/2 lemon

1. Bring a large pot of salted water to a boil. Add potatoes and cook for 5 minutes; drain.
2. In a large skillet, warm 2 tablespoons of olive oil over medium-high heat. Carefully add potatoes, cut side down, to the skillet and cook (without moving) for 5 minutes. Stir potatoes and continue to cook for 5 minutes longer, or until crispy on all sides. Season with thyme, salt and pepper. Transfer potatoes to a bowl.
3. Add the remaining tablespoon of oil to the skillet. Add chicken sausage and cook until browned, about 5 minutes. Transfer to the same bowl as the potatoes.
4. Add onion to the skillet and cook until softened. Turn heat down to medium and stir in chopped garlic.
5. Add kale and water and cook until kale is wilted. Stir in potatoes, sausage and sun-dried tomatoes. Finish with fresh lemon juice and enjoy!