From the SB archives of 2012, this is one of those recipes that is brought up time and time again for ones that people keep on rotation. With more home-cooked meals occurring right now, I assure you this one is easy and well-loved. Enjoy!
I was trying to come up with a meal that gave a true nod to the Irish. Most everyone involved with StyleBlueprint has some Irish blood as we all seem to have at least one ancestor who made their way to America during the potato famine. So, adding green food dye to beer, eggs or icing doesn’t cut it.
Today’s recipe was inspired by traditional ingredients used in Irish meals: curly kale, potatoes, onions and meat. And… not much else! It’s healthy, filling, and even our kids ate it.
I added some sliced jalapeños to the top, only because I love them and they are green! It was also my poor attempt to create a shamrock…
- 2-3 Bunches kale, trimmed and diced fine in a food processor
- 1 Onion, chopped
- I Package of pre-cut cubed potatoes and onions
- 12 -16 oz Sausage of your choice (I used Aidell's Roasted Garlic and Gruyere Cheese), sliced into rounds and then in half again.
- 1 cup water
- 4 T + 1 tsp Olive oil
- 2 T Balsamic Vinegar
- 1 tsp dijon mustard
- Salt and Pepper to taste
- Optional: garlic, chives, fresh herbs of your choosing
- Heat skillet with 2 T of Olive Oil over medium-high heat. When hot, add package of pre-cut potatoes. Cook for 5-7 minutes. I like to add water at this point to make the potatoes not stick to the pan as easily without the need for more oil. Add 1 cup water and cook for about 10 more minutes. Salt to taste as potatoes cook.
- In a separate skillet, while the potatoes are cooking, heat 2 T olive oil over medium-high heat. When hot, add diced onion and cook for 2 minutes. Add sliced sausage and cook for 2-3 more minutes. Add kale and cook for 4-7 more minutes depending on personal taste.
- Combine potatoes and kale/onion/sausage into one skillet.
- In a separate bowl, mix 2 T balsamic vinegar, 1 tsp olive oil, and 1 tsp dijon mustard. When thoroughly mixed, add to main skillet and mix until well blended.
- This dish will benefit from quite a bit of salt and a dash of pepper!
- We also like to use Beau Monde seasoning by Spice Islands.
I either use balsamic vinegar or white wine vinegar when I’m out of balsamic. Choose a sausage: two we like are the spicy jalapeño featured here or the roasted garlic with gruyere cheese, which is my family’s favorite. Both have half the fat of regular sausage. The Simply Potatoes make life… so much simpler.
Use 2-3 bunches of kale, depending on your taste. I even add chopped brussels sprouts to mine.
Trim stems off of kale leaves
Chop kale leaves in the food processor using the basic chopping blade.
Potatoes and onion/sausage mix are cooking in separate skillets.
Add chopped kale to the onion/sausage mixture. I have some added chopped Brussels sprouts here (about 8 oz).
Combine until thoroughly mixed and cook 4-7 minutes more, depending on individual taste.
Combine the kale/sausage/onion mixture with the potatoes.
Fully combined.
Mix olive oil, balsamic vinegar and Dijon mustard.
Ta da! I added some Beau Monde seasoning and some sliced jalapeño.
Add a fried egg for extra goodness!
