24 oz / 680 gr red potatoes, cut in half and boiled in salted water until they are fork tender
salt and pepper per taste
2 teaspoons dried thyme
6 fully cooked chicken sausages, sliced in 1” / 2.5 cm pieces
1 tablespoon garlic
1 small onion
1 bunch curly kale
1 lemon, juiced
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the potatoes with the cut side down and cook without stirring until they begin to turn golden brown. Stir and continue cooking until all sides are crispy – about 7 min, then season the potatoes with salt, pepper and thyme.
Add the remaining tablespoon of olive oil and the sausage to the potatoes and cook until all sides of the potatoes are crispy – about 5 min, then add the onions and cook until they are just tender, stirring often – about 5 min more.
Reduce the heat to medium and add the garlic, stirring until is fragrant – about 1 min, then add the kale. Stir often and cook until the kale is wilted – about 3 min.
Squeeze a lemon over the top of the dish and serve.
