MOLLY FITZPATRICK / THE TURNIP TRUCK
2-3 cups sweet potato, peeled, cut into cubes & roasted or boiled until just tender
1/2 lb ground pork sausage (such as Blackbird Heritage; hot sausage works great too!)
1 bunch lacinato kale (6-8 leaves), center rib removed, cut into 1/2 inch strips
Crushed Red Pepper (optional)
Cook sweet potatoes using desired method (roasting tends to produce a more flavorful end product, boiling is quicker). If boiling, make sure the water is well salted. They should be just tender or will get mashed up as they are sauteed with the other ingredients. Place a medium sized, heavy skillet over medium high heat. Brown the sausage and allow fat to render -- you can pour some off as desired, but leave at least 2 T in the pan. When the sausage is all cooked through and browned on the outside, put your kale in the same pan and cover for about 1-2 minutes to wilt. When the kale has reduced in size by about half, add the cooked sweet potato and toss together, being careful not to break up potatoes.
This dish can easily be made vegetarian or vegan with the following adjustments: omit sausage, and saute kale and cooked sweet potatoes in olive oil over medium high heat. Add a big squeeze of fresh lemon juice & crushed red pepper, and salt to taste. Some tasty additions include sliced almonds, fresh parmesan, pecorino, or chevre cheese. Serve over quinoa or brown rice. Season to taste with salt & pepper (& crushed red pepper, if you like a little spice). Serves 4