Sausage, Kale and Potato Skillet Dinner

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  Potato, Baby(454g)
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  Olive oil(45g)

  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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  Thyme, Dried(8g)
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  Italian Pork Sausage(340g)
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  Yellow Onion
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  Garlic
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  Kale
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  Lemon

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until almost fork tender, about 5 minutes. Drain.
2. 2Heat 2 tablespoons of the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the potatoes, cut side down, and cook undisturbed until golden brown, about 5 minutes. Stir and cook until the potatoes are fork-tender and crispy all over, about 5 minutes more. Transfer to a large bowl. Repeat with the remaining potatoes, adding a little more olive oil if necessary. Season the potatoes all over with the salt, pepper, and thyme and toss to combine.
3. 3Add the remaining 1 tablespoon olive oil to the skillet. Once the oil is glistening, add the chicken sausage and cook until browned all over, 4 to 5 minutes. Transfer the sausage to the bowl with the potatoes. Add the onion to the pan and cook, stirring often, until just softened, about 5 minutes.
4. 4Reduce the heat to medium. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the kale and cook, stirring often, until wilted, about 3 minutes. Return the potatoes and sausage to the skillet, season with salt and pepper, and stir to combine. Cook until warmed through.
5. 5Squeeze the lemon over top and serve.