Sausage and Kale Skillet
medium russet potatoes
package turkey or regular kielbasa
sliced, about 14 ounces
large red onion
cut into 1-inch pieces
Cavender’s Greek Seasoning
Pepper to taste
Wash russet potatoes and carefully pierce repeatedly with a knife. Wrap in two wet paper towels and microwave for 5 minutes. Allow to cool.
In a large skillet with a lid, heat the oil over medium heat. Add three-fourths of the sausage, reserving the rest. Sauté on each side for about 3 minutes. Remove and set aside.
Add onion and bacon to the same skillet and cook 5 minutes. Add kale, sweet potato, chicken broth and reserved kielbasa. Cover and cook for 15 minutes, or until vegetables are tender.
Meanwhile, chop cooked russet potatoes.
When the main mixture is almost cooked and the moisture has evaporated, add in the potatoes and sautéed kielbasa.
Season with Cavender’s and pepper. Serve.