Bright, Green and Ready in Twenty
This is the breakfast to make when you want something substantial but not stodgy. Organic chicken sausage browns quickly and seasons the pan for everything that follows, sweet potato adds just enough sweetness and body, and kale goes in at the very end so it keeps its colour. A squeeze of lemon at the table lifts the whole skillet.
Ingredients
Serves 4 | Cost: $6.50 per serving | Total: $26.00 | Ready in 20 min
- 400 g (14 oz) organic chicken sausages, sliced into rounds
- 1 large sweet potato, cut into 1 cm dice
- 2 tablespoons olive oil
- 1 large bunch kale, stems removed and leaves torn
- ½ teaspoon chilli flakes
- 1 teaspoon fresh thyme leaves
- 1 lemon, halved
- Sea salt and black pepper, to taste
Instructions
- Start the sweet potato. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the diced sweet potato with a pinch of salt, cover, and cook for 8 minutes, stirring once or twice, until nearly tender.
- Brown the sausage. Push the sweet potato to the edge of the pan, add the remaining oil, and lay the sausage rounds in a single layer in the centre. Cook undisturbed for 3 minutes until deeply browned, then turn and cook for 2 minutes more.
- Add the aromatics. Stir the sausage and sweet potato together with the chilli flakes and thyme leaves. Cook for a further minute so the spices toast in the rendered fat.
- Wilt the kale. Add the torn kale in two batches, tossing each until it collapses before adding the next. Cook for 2–3 minutes total, until the kale is tender but still vividly green.
- Finish and serve. Season well with salt and black pepper, squeeze over the juice of half the lemon, and toss. Serve straight from the skillet with the remaining lemon cut into wedges.
Nutritional & Dietary Notes
Dairy-Free
There is no milk, cream, butter or cheese in this recipe. Richness comes from the meat, the cooking fat and the aromatics rather than from dairy, which makes it a comfortable choice for anyone who is lactose intolerant or avoiding dairy altogether.
Gluten-Free
Every ingredient in this recipe is naturally free from wheat, barley and rye. If you are cooking for someone with coeliac disease, double-check any stock, sauce or spice blend you buy in, as gluten-containing thickeners and malt derivatives are common hidden additions in commercial products.
Paleo
This recipe sticks to whole, unprocessed ingredients: quality meat, vegetables, herbs, natural fats and spices. There are no grains, legumes, refined sugars or industrial seed oils, so it fits cleanly within a paleo framework.
Featured HOTRO.ca Product
This recipe is built around Organic Chicken Sausage from HOTRO.ca. We source premium BC-raised and ethically farmed meats and slow-simmered bone broth, so the quality of the core ingredient does most of the work for you. Substituting a lesser product will change the result more than any other single change you could make to this recipe.
Sliced organic chicken sausage crisped with kale, sweet potato and a squeeze of lemon.