Sausage, Kale and Potato Medley

Ingredients

Sausage, Kale and Potato Medley
by Chef Patricia DeMauro

Preparation

1. BOIL GOLDEN POTATOES – Put 6 golden potatoes into a pot.  Cover with water.  Bring to a boil.  Lower heat and simmer for about 5 minutes.  Do not boil until they are completely soft, as in an upcoming step, we will also sauté them.
2. BOIL SAUSAGE LINKS – Put 6 links of sausage into a pot.  Cover with water.  Bring to a boil and keep the sausage in the boiling water for about 10 minutes.  When the sausage links turn gray, pierce links to release grease.  Sauté links in 350°F skillet until golden brown.  Use a meat thermometer to check the internal temperature is 165 degrees before serving.  After sausage is browned, cut each link in bite sized pieces. Place links in a paper lined bowl and set aside as you prep next step.  
3. SAUTÉ GOLDEN POTATOES – Chop boiled potatoes into bite sized pieces.  Heat skillet to 250°F.  Add olive oil.  Add potatoes and stir to coat all of the pieces evenly with olive oil.  Add salt and pepper.  Simmer in skillet until golden brown.  Transfer potatoes to a bowl lined with paper towels or napkins to absorb any excess oil.  Let sit as you sauté vegetables.
4. SAUTÉ VEGETABLES – With potatoes removed and skillet now at 300°F, add the red onions.  Stir to coat all of the pieces evenly with olive oil.  Simmer for a few minutes.  Add garlic, carrots, olive oil, kale.  Tamp down kale with a utensil.  Add salt, pepper, water.  Steam and stir for until kale begins to turn soft (about 2 – 3 minutes).
5. ADD PRE-COOKED SAUSAGE – Stir to distribute evenly.  Add crushed red pepper, potatoes, lemon juice.

Servings: 4 – 6

Enjoy!