Kale Supper Sauté
Makes two dinner-size servings
1 large bunch Tuscan kale
3 Yukon gold potatoes or red potatoes
1/3 medium yellow onion, sliced
2-3 garlic cloves, chopped
Salt & fresh ground pepper
1 link Aidells sausage of your choice, cut in half lengthwise, then sliced
McCormick’s Gourmet Italian Seasoning, or a combination of dried rosemary and thyme
Rinse kale. Cut out thick stems at bottom of leaves and discard. Coarsely chop kale and set aside to microwave (blanch)* after the potatoes.
Cut potatoes into bite-size pieces. Salt generously. Cover and microwave until easily pierced with a fork (no water needed in microwave dish). Drizzle some olive oil into a large sauté pan. Brown potatoes, turning as needed and salting more. Remove from pan and keep warm.
Add more olive oil to the same pan. Sauté onion and garlic for a minute or so. Add sliced sausage and a generous shake of dried herbs; stir.
Meanwhile, microwave* kale on high—covered—for 1 minute. Again, no water needed. Transfer kale to pan (tongs work well for doing this). Turn up heat. Sauté and stir, sprinkling with salt, pepper, more dried herbs and olive oil as desired. Stir in cooked potatoes and serve.
* Kitchen Note
If you like chewy kale, no need to microwave/blanch it. Just sauté it longer, then lower heat a bit and cover pan for 5 minutes or so to soften. I sometimes add a splash of red wine vinegar for some tang at this point, or a splash of water.