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Greens with Potatoes & Sausage (Paleo & Whole30)
Confession—This is how I eat most vegetables: I partially steam them and toss ‘em in a container in the fridge, and then, when it’s time to eat, I throw the cooked vegetables in a pan with hot fat, garlic, and salt.
Imagine my delight when I learned there’s an Italian term for that kind of cooking! Ripassare.
Literally, re-passing. The result? Greens that are slinky, not mushy, and a nutritious bed for spicy sausage and tender potatoes.
This recipe is from my latest cookbook Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less, which means it’s not only crazy-delicious, it takes just about 30 minutes, from fridge to table.
Greens with Potatoes & Sausage
Serves 2–4 | Total time: 30–35 minutes | Whole30 compliant
Greens & Potatoes:
4 medium white potatoes (about 1 1/2 pounds)
2 teaspoons salt
1 bunch kale (about 1 pound)
4 cloves garlic
1 cup water
1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
garnish: lemon wedges
1 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried Italian herb blend
1/2 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1/2 teaspoon coarse (granulated) garlic powder
1/2 teaspoon paprika
1 1/2 pounds ground pork
Prep the potatoes. Peel the potatoes and cut them into 1-inch dice. Place them in a medium saucepan, add enough cold water just to cover them, and add the salt. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the potatoes are tender but not falling apart, about 10 minutes. Meanwhile…
Prep the kale. Remove the tough stems from the kale and cut the leaves into 1-inch-wide strips. Place 1 cup water in a large, nonstick skillet and bring to a boil. Add the kale, cover the pan, and steam until tender, checking it once in a while to stir. While the kale steams…
Make the sausage seasoning. In a small bowl, combine the parsley, salt, Italian herb blend, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika; set aside. When the kale is tender and the water has evaporated, transfer the kale to a large bowl and set aside.
Cook the sausage. Reheat the same skillet you used for the kale over medium- high heat, 2 minutes. Crumble the pork into the pan and cook, breaking up the meat with a wooden spoon. Add the spices to the pork, stir to combine, and continue to cook until the pork is browned, then add it to the bowl with the kale.
Finish the potatoes. Drain the potatoes in a colander. Smash and peel the garlic cloves; set aside.
Bring it all together. Reheat the skillet over medium-high heat and add the oil, crushed garlic, and red pepper flakes. When the garlic is fragrant, about 30 seconds, add the kale and pork to the skillet. Toss with two wooden spoons to coat everything in oil and cook 1 minute. Add the drained potatoes and toss to combine. Let it cook 2 minutes and taste it, adding additional salt and pepper, if necessary. Toss and cook 1–2 minutes more until it’s heated through.
To serve, divide the sauté among individual serving plates and squeeze fresh lemon juice over the top. Drizzle with additional extra-virgin olive oil, if you’re feeling fancy.
You Know How You Could Do That?
Replace the kale with collard greens, spinach, or rapini. You could also try this with green beans or broccoli.
Replace the ground pork with ground beef, ground turkey, or a blend.
I do not recommend replacing the white potatoes with sweet potatoes. If white potatoes aren’t your thing, just omit the potatoes entirely. It will still taste great.
Boil the potatoes, wash and cut the kale, and mix and cook the sausage. Store everything in separate airtight containers in the fridge, then when it’s time to eat, follow the instructions to bring it all together.