Sweet Italian Sausage Skillet with Kale and Sweet Potatoes

I'm surprised I remembered how to get to this page to do a blog update, it's been that long! But I've said I would write up this recipe for forever, and have finally gotten around to doing it! Wednesday I started a 10 Day Holiday Reset to help focus on better eating, moving, stretching, and mindfulness. While I can't say I've done very well with the exercise part, the rest has been a nice break from the usual stress of the holiday season!

This is a recipe that I've made several times before when I've done the 21 Day Sugar Detox with Alisha as my coach. We make it outside of the detox as well it's just that good. I think I told her before I'd write it up, and always forget to. Sorry Alisha! But finally, it is here! We usually use the Sweet Italian Sausage spice blend from the 21DSD cookbook for this recipe, but this past time we tried Rachael Ray's spice blend from her new cookbook "Everyone's Italian on Sundays." Both are tasty! Play around with your own spice combos if you want, too! :)

Sweet Italian Sausage Skillet
with Kale and Sweet Potatoes

Ingredients:

·         1 lb ground pork

·         2 Tbsp Sweet Italian Sausage Spice Mix from the 21DSD cookbook (or one serving of Rachael Ray’s Sweet Italian Sausage Spice Blend from her “Everyone’s Italian on Sunday” Cookbook)

·         2 Tbsp Extra Virgin Olive Oil

·         1 vidalia onion, diced

·         2 medium cloves of garlic, minced or grated

·         ¼ tsp red pepper flakes, or to taste

·         Approximately 2 cups of peeled, bite sized sweet potato

·         2-3 Tbsp water

·         2-3 cups kale (depending on your preference), chopped

·         Salt and pepper to taste

·         Parmesan cheese for serving

Directions:

1.       Combine ground pork and spice blends the night before, or morning of, to let all the flavors blend. It won’t hurt to do this right before making it if you forget.

2.      Heat a large pan (that has a lid) over medium heat. Add the spiced ground pork to the pan, crumble and cook through. Remove pork from the pan and set aside.

3.      If the same pan, heat the olive oil. Add the onion and sauté until translucent. Add the garlic and crushed red pepper and sauté an additional 30 seconds.

4.      Add the diced sweet potato to the skillet, stirring to combine. Let it sit for a few minutes to let the potatoes get a little color on them. Stir it up, add a little bit of water, then put the lid on the pan. The water will help steam the potatoes to cook faster without burning. Add more water if necessary, stirring occasionally.

5.      Once the potatoes are cooked, add the kale and return the sausage to the pan. Stir to combine and cook just a couple of minutes until the kale turns a bright green.

6.      Serve topped with parmesan cheese. 

And here are a couple of pictures, although not the best because I just snapped them with my phone. There is usually just enough leftovers for one person for lunch the following day, but this is one of those dishes we have difficulty with self control on, so you may have more leftovers. ;)