A quick and easy summer supper that goes well with a cold loaf of sourdough bread. The sauerkraut is added after cooking and only warmed slightly by the other ingredients so as not to kill all of the beneficial bacteria and enzymes.
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
- 1-1/2 Lbs. Italian sausage
- 3 Tbsp. oil
- 2 large white or sweet potatoes, chopped into small cubes
- 1 medium red onion, diced finely
- 1 large bunch green onions, chopped
- 1 Lbs. kale, coarsely chopped
- 1 tsp. ground mustard
- 1 tsp. ground paprika
- Salt and black pepper to taste
- 2 cups sauerkraut, drained
- 1 cup sour cream
- Heat a large, nonstick skillet over medium-high heat. Add sausage and brown. Drain and set meat aside.
- Pour 2 Tbsp. vegetable oil into the still-hot skillet and swirl to distribute. Increase heat to high. Add potatoes, cover, and cook until browned and tender, adding more oil, if needed.
- Once potatoes have cooked, add red and green onions and kale. Stir on high heat until kale has wilted.
- Add browned meat and season with mustard, paprika, salt and pepper.
- Remove pan from heat and add the sauerkraut. Stir and toss to combine. Cover let sit a few minutes before serving.
Serve with a dollop of sour cream.