Greens with Potatoes & Sausage has the potential to become a new go-to recipe for your weeknight rotation, and it comes to you from the queen of simple, healthy comfort food, Mel Joulwan.
Okay, I’ve got to admit, I am a huh-yuge fan of Mel and her Well Fed book series. Back in 2011, a mere three months after I started my site, I picked up Mel’s first cookbook and immediately fell in love.
Before I keep gushing about Mel and her food, let me be the first to tell you that her brand new cookbook, Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less is coming out on November 1, 2016, and you can pre-order it right now.
She’s got some killer pre-order bonuses to give away to anyone who orders before October 16 so don’t wait. Tote bags, a complete month-long meal plan, a chance to attend a Q&A with Mel…and other free goodies. Go pre-order and come back to get this recipe for Greens with Potatoes & Sausage…
Not only are her recipes the perfect blend of healthy and knock-your-socks-off flavorful (her Chocolate Chili and Bora Bora Fireballs quickly come to mind), Mel is one of the sweetest people I know. I don’t exactly remember when we became friends, but I fangirled so hard whenever she would tweet back to me over the years. (Confession: I still fangirl. Who do I think I’m kidding?!)
I tell you all this because I want you to know how freaking awesome she is and how much love she puts into what she does. Not only am I proud to call Mel a close friend, she’s a constant source of inspiration when it comes to cooking.
I can’t get enough of how she brings global flavors to the table in a way that’s approachable – because eating steamed broccoli and plain grilled chicken for your entire Whole30 is kiiiiiiiind of a downer.
I’ve had a chance to get a peek at her newest Well Fed creation, Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less, and let me tell you, it’s going to become a staple for anyone who just wants good food fast.
Seriously, Mel worked so hard in Well Fed Weeknights to make sure that every recipe was do-able in spite of your busy schedule. Nobody wants to spend 4 hours making dinner on a Tuesday night, am I right?!
It’s got plenty of stand-alone recipes that are bound to become new favorites: Weeknight Rogan Josh with Sweet Potato Home Fries, Fried Chicken Meatballs with Collard Greens, and Deconstructed Sushi Bowl come to mind.
But beyond that, Mel has gone far out of her way in Well Fed Weeknights to create absofrigginlutely genius meal templates that you can tweak to change up the flavors in a big way.
Example, you ask? Sure. How about Meat & Potatoes!
You’ve got variations for:
- Sausage & Peppers
- Beef Burrito
- Sloppy Joe
- Beef Fajita
- Buffalo Chicken
- …and more
All from one master method. So clever and it’ll be so useful for you because the methods and ingredients are simple.
I could keep going on, but I don’t want to belabor the point, so I’ll sum it up here:
This book is incredible, and I wish I wrote it. I love Mel and her recipes. Get Well Fed Weeknights. Cook. Eat. Smile.
(And be sure you pre-order before October 16 to get in on all her special goodies.)
Mel was kind enough to let me share one of her recipes from Well Fed Weeknights with my readers. Here’s her recipe for Greens with Potatoes & Sausage. (Wondering whether potatoes are right for you or not? Read this.)
Take it away, Mel!
Confession—This is how I eat most vegetables: I partially steam them and toss ’em in a container in the fridge, and then, when it’s time to eat, I throw the cooked vegetables in a pan with hot fat, garlic, and salt. Imagine my delight when I learned there’s an Italian term for that kind of cooking! Ripassare. Literally, re-passing. The result? Greens that are slinky, not mushy, and a nutritious bed for spicy sausage and tender potatoes.
Greens with Potatoes & Sausage Recipe
For the Greens & Potatoes
- 4 medium white potatoes
- 2 tsp salt
- 1 bunch kale (about 1 pound)
- 4 cloves garlic
- 1 cup water
- 1 tbsp olive oil
- 1/2 tsp crushed red pepper flakes
For the Quick Sausage
- 1 tsp dried parsley
- 1 tsp salt
- 3/4 tsp dried Italian herbs
- 1/2 tsp fennel seeds
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1.5 lb ground pork
Prep the potatoes. Peel the potatoes and cut them into 1-inch dice. Place them in a medium saucepan, add enough cold water just to cover them, and add the salt. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, until the potatoes are tender but not falling apart, about 10 minutes. Meanwhile…
Prep the kale. Remove the tough stems from the kale and cut the leaves into 1-inch-wide strips. Place 1 cup water in a large, nonstick skillet and bring to a boil. Add the kale, cover the pan, and steam until tender, checking it once in a while to stir. While the kale steams…
Make the sausage seasoning. In a small bowl, combine the parsley, salt, Italian herb blend, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika; set aside. When the kale is tender and the water has evaporated, transfer the kale to a large bowl and set aside.
Cook the sausage. Reheat the same skillet you used for the kale over medium-high heat, 2 minutes. Crumble the pork into the pan and cook, breaking up the meat with a wooden spoon. Add the spices to the pork, stir to combine, and continue to cook until the pork is browned, then add it to the bowl with the kale.
Finish the potatoes. Drain the potatoes in a colander. Smash and peel the garlic cloves; set aside.
Bring it all together. Reheat the skillet over medium-high heat and add 1 the oil, crushed garlic, and red pepper flakes. When the garlic is fragrant, about 30 seconds, add the kale and pork to the skillet. Toss with two wooden spoons to coat everything in oil and cook 1 minute. Add the drained potatoes and toss to combine. Let it cook 2 minutes and taste it, adding additional salt and pepper, if necessary. Toss and cook 1–2 minutes more until it͛s heated through. individual serving plates and squeeze fresh lemon juice over the top. Drizzle with additional extra-virgin olive oil, if you’re feeling fancy.
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Photo courtesy: Melissa Joulwan