Simplistically delicious. This small phrase is my new theme for summer food as well as my garden. I’ve recently begun to incorporate easy-to-grow garden plants like red or rainbow chard, kale, and peppers into my edible landscape.
These plants have a lot of color and interest when paired with your typical annuals. I like to place them in unexpected locales, like next to the front walk, instead of relegating them to the traditional backyard garden. When they beckon you to eat them as you walk by every day, it’s hard to resist the temptation.
Spice Up Your Kale
Greens like chard and kale are packed with nutritive value. Kale is in season right now in my garden and local farmer’s market, so I’ve been seeking new ways to prepare it beyond just a salad or paired with bacon. I find kale is supremely tasty when sautéed with a seasoned spicy Italian sausage and complemented with a touch of tomato. It makes a great meal when placed over a baked potato of any kind.
“These plants have a lot of color and interest when paired with your typical annuals or placed in unexpected locales, like next to the front walk rather than being relegated to the traditional backyard garden.”
This recipe fulfills all of the requirements of being simple as well as nutritious. The allure of its easy colorful presentation makes it kid-friendly (or kale-hater friendly), so your children won’t balk at trying this amazing leafy green. It’s farm-fresh comfort food and truly is simplistically delicious.
Kale and Sausage Sauté over Baked Potatoes
Prep time: 60 min
Yield: Serves 4
Ingredients:
- 4 baking size potatoes of any kind (yukon gold, russet, sweet, etc.)
- 1 pound spicy Italian sausage
- 2 green onions, chopped
- 1 garlic clove, minced
- 1 teaspoon oregano
- 1 bunch fresh kale (about 3 cups, chopped and de-stemmed)
- 2-3 tomatoes, diced (or use 1 can diced tomatoes, drained)
Method:
- Preheat oven to 375 degrees Fahrenheit.
- Wash potatoes and prick liberally with a fork (for venting steam when baking).
- Bake potatoes about 1 hour until tender.
- With about 15 minutes left until potatoes are finished baking, place Italian sausage, garlic, oregano, and green onions in a fry pan and cook until sausage is browned.
- Add tomatoes and kale. Sauté until kale is bright green and warmed.
- Serve baked potatoes sliced open with a generous spoonful of kale and sausage sauté over top.
More Like This:
- 2 Paleo Treats for Athletes
- 2 Grain-Free Breakfast Crepes: One Savory, One Sweet
- A Quick and Simple Summertime Salad
- New on Breaking Muscle Today
Photo 1 courtesy of Shutterstock.
