Sausage, Kale, and Potato Skillet Supper Recipe (2024)

Food
Recipes
Dinner

4.4

(5)

8 Reviews

My love of cooking for one runs so deep that I wrote a book about it, Cooking Solo: The Fun of Cooking for Yourself. Fundamentally, I believe that making a delicious meal is a powerful way to nourish and nurture yourself. It’s an exercise in creativity and self-care. You can also think of it as a rehearsal of sorts, testing a recipe out before you make it for other people. Another overlooked advantage to cooking for oneself is that you have the freedom to make whatever you please. You don’t have to compromise or worry about whether or not someone else approves of your menu. In short, you can allow yourself the pleasure of giving into your cravings.Which leads me to one of my favorite wintertime indulgences: making a solo dinner that can double as a hearty, comforting breakfast. Here, the potatoes and sausage remind me of the first meal of the day, but I often swap out pancakes and eggs for kale and onions to make it feel more like dinner (and more grown-up, since there are vegetables).The brilliant thing about this recipe is that you can cook it all in one skillet. The key is adding each ingredient at the right time so that everything cooks without burning. You start by cooking the potatoes and sausage (I recommend small red potatoes and spicy Italian sausage, but you can use your favorite) and then once those start to brown, you add the sliced onions and then the kale. The bonus to using fresh sausage is that you get some of the delicious rendered fat as it cooks, which flavors the potatoes, onions and kale. To brighten the dish, once everything is cooked, I squeeze lemon juice over the top, and sprinkle the whole shebang with chopped parsley. This is a single-serving recipe, but it can easily be doubled—just use a bigger skillet so you have plenty of room.

Klancy Miller

Klancy Miller is the author of Cooking Solo: The Fun of Cooking for Yourself. She earned her diplôme de pâtisserie from Le Cordon Bleu Paris. She has appeared in theNew York TimesFood section, on Food Network’s Recipe for Successand Cooking Channel’s Unique Sweets. She has written for Cherry Bombe, Bon Appetit, Food 52 and The Washington Post. Klancy is an advisory board member for Equity at the Table.

Ingredients

2 teaspoons extra-virgin olive oil
1 medium red potato (about 4 1/2 ounces), cut into 3/4-inch wedges
1 link smoked spicy Italian sausage (about 3 ounces), cut into 3/4-inch slices
1/2 teaspoon flaky sea salt, divided, plus more to taste
1/3 cup thinly sliced red onion (from 1 small onion)
2 cups chopped lacinato kale (from 1 bunch)
1 tablespoon chopped fresh flat-leaf parsley
1/2 lemon

Directions

Heat oil in a 10-inch cast-iron skillet over a medium-high, tilting pan to coat the bottom. Arrange potato wedges and sausage slices in skillet in a single layer, and sprinkle with 1/4 teaspoon salt. Cook until potatoes and sausage are beginning to brown, 3 to 4 minutes. Using a wide metal spatula, flip potatoes and sausage, and cook until potatoes are browned and tender when pierced with a fork and sausage is crisp, 3 to 4 minutes.
Push potatoes and sausage to one side of the skillet. Reduce heat to medium-low. Add onion and cook, stirring occasionally, until translucent and slightly browned, 5 to 6 minutes. Using the spatula, flip potatoes and sausage on top of onions (to keep them from burning).
Add kale to empty side of pan, and sprinkle with remaining 1/4 teaspoon salt. Cook, stirring occasionally, until wilted, 3 to 4 minutes. Taste and add additional salt, if desired.
Arrange onions, sausage, and kale on a serving plate, and place potatoes on top of onions. Sprinkle with chopped parsley, and serve with lemon half.