It’s all about the kale! Kale is considered the “grandmother” of the cabbage family, cultivated for over 2,000 years, and a modern-day superfood. This dark leafy green is an excellent source of vitamin K, vitamin C, vitamin A, vitamin E, manganese, copper, calcium, potassium, iron, magnesium, phosphorus, folate, and B vitamins B1, B2, B3, and B6. It also supports eye and colon health and the stems hold high levels of probiotics!
This classic kale, potato, sausage trio below is known best in Germany, though you’ll find this combination as a soup in Italy and France. A cast iron pan is best, but any saute pan with a lid will work.
Prep Time: 5-10 minutes
Cook Time: 10-15 minutes
Servings: 4 servings
Ingredients
2 Tbsp olive or avocado oil
2 medium-sized potatoes, diced
1 pound of your favorite sausage*
*Use other sausage substitutes to make this dish vegetarian or vegan
1 medium-sized onion, sliced (yellow or white work best)
1 tsp fresh/dried thyme
1 bunch kale
4 large cloves garlic, diced
Zest of 1 lemon
Optional: Add other diced vegetables like bell peppers and summer squash for extra color and taste!
Cooking Instructions
Prep all vegetables. Dice potatoes into ½ inch cubes. Slice onions into thin slices, 1 ½ in long. Roughly chop kale into bite-sized pieced. Dice garlic into small pieces.
Heat oil in your cast-iron (or saute) skillet over medium-low heat. Add potatoes. I like to cover the skillet to help cook the potatoes through more quickly.
When the potatoes are soft, add sausage and turn the heat to medium. Add oil if the potatoes are turning too dark. Cook sausage most of the way (browning on the outsides) then add the onion and thyme.
When the onions begin to soften and turn more translucent, add the garlic and kale. You always want to add garlic near the end of a dish to prevent the garlic from burning. The same goes for kale, adding it too early will result in extremely wilted kale. The later kale is added, the crunchier and more shape it will retain.
Add salt and pepper to taste, and finish with a sprinkle of lemon zest at plating.
Recipe courtesy of Lauran Knight.
Visit the Nederland Farmers Market online at www.nederlandfarmersmarket.org, and follow us on Facebook @ NederlandFarmersMarket and Instagram @nederlandfarmersmarket to check out more recipes all season long. Or email us at nederlandfarmersmarket@gmail.com. Come visit our market every other Sunday at 80 East 2nd Street Nederland, Colorado, 80466.
