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 baby potatoes and cook 5 minutes until almost fork-tender. Drain and set aside.
2. 2Heat 2 tablespoons olive oil in a large skillet over medium-high heat until glistening. 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 all over. 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 glistening, add the Italian pork sausage and cook 4–5 minutes, breaking it apart as it cooks, until browned throughout with no pink remaining. 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.
5. 5Reduce heat to medium. Add the fresh garlic and cook, stirring, 1 minute until fragrant. Add the kale and cook, stirring often, 3 minutes until wilted.
6. 6Return the cooked potatoes and sausage to the skillet and stir to combine. Cook 2–3 minutes 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.