Sausage, Kale and Potato Skillet Dinner

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  16 oz Potato, Baby
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Kosher Salt, To Taste
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  Freshly Cracked Black Pepper, To Taste
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  1.5 tsp Thyme, Dried
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  48 oz Italian Pork Sausage
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  1 Yellow Onion(55g)
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  3 Garlic(9g)
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  1 Kale(340g)
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  1 Lemon(108g)

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the baby potatoes and cook 5–7 minutes until almost fork-tender. Drain and set aside.
2. 2Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add the potatoes cut-side down and cook undisturbed 5 minutes until golden brown. Stir and cook 5 minutes more until fork-tender and crispy on all sides. Transfer to a bowl, repeat with remaining potatoes and additional oil if needed. Season with salt, pepper, and dried thyme.
3. 3Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Once shimmering, add the Italian pork sausage and cook 4–5 minutes, breaking it apart as it cooks, until no longer pink inside. Transfer to the bowl with the potatoes.
4. 4Add the diced onion to the skillet over medium-high heat and cook, stirring often, 5 minutes until softened and translucent at the edges.
5. 5Reduce heat to medium. Add the fresh garlic and cook, stirring constantly, 1 minute until fragrant. Add the kale and cook, stirring often, 3 minutes until wilted and tender.
6. 6Return the cooked potatoes and sausage to the skillet and stir to combine. Cook 2–3 minutes over medium heat until warmed through.
7. 7Squeeze the lemon over the skillet and toss to distribute juice evenly.
8. 8Divide the skillet contents evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.