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What the kale? Sausage and kale, cooking together? You won’t find this in any restaurant chain.
  • 3 tablespoons olive oil
  • 24 ounces red potatoes, halved and boiled in salted water until tender
  • salt & pepper, to taste
  • 2 teaspoons dried thyme
  • 6 chicken sausage links, 1-inch sliced
  • 1 onion, medium, thinly sliced
  • 1 tablespoon garlic, minced
  • 1 bunch curly kale, ribs removed, roughly chopped
  • 1 lemon, optional
  • Heat 2 tablespoons olive oil in FIREDISC® cooker over medium heat. Add potatoes (cut side down). Cook without stirring until they begin to turn golden brown.
  • Stir. Cook until all sides are crispy, about 5-7 minutes. Season potatoes with salt, pepper, and thyme.
  • Add another tablespoon of olive oil and chicken sausage to the potatoes. Cook until all sides of sausage are crispy, about 4-5 minutes. Once crispy, add onions and cook until just tender, stirring often about 5 minutes.
  • Reduce heat slightly and add garlic. Stir until fragrant, about one minute. Add kale.
  • Stir often. Cook until kale wilts, about 3 minutes. Squeeze lemon over dish and serve.