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Sausage & Kale Skillet with Jicama Fries

Serving Size

2

Ingredients

  • 8 ozs Chicken Sausage (roughly sliced)
  • 2 cups Jicama (peeled, diced)
  • 1/4 cup Water
  • 4 cups Kale Leaves (about 1 bunch, stems removed, roughly chopped)
  • 1 tsp Sea Salt

Directions

  • Cook the Sausage: Heat a large skillet over medium heat. Add the chicken sausage and cook until browned, breaking it into smaller pieces as it cooks. Remove the sausage from the skillet, leaving the rendered fat, and set it aside on a plate.
  • Cook the Jicama: In the same skillet, add the diced jicama. SautĂ© over medium-high heat for 1 to 2 minutes until lightly browned on one side. Lower the heat to medium, add water, and cook for 5 to 7 minutes, stirring occasionally, until the jicama becomes tender.
  • Wilt the Kale: Add the kale to the skillet with the jicama and cover with a lid. Cook for 1 to 2 minutes over medium heat until the kale is wilted. Stir to combine.
  • Combine Ingredients: Return the cooked sausage to the skillet with the kale and jicama. Stir until everything is warmed through—season with sea salt to taste.
  • Serve: Divide into bowls and enjoy immediately!

Notes

Leftovers: Refrigerate in an airtight container for up to three days. More Flavor: Cook in oil and add your choice of spices like cumin, paprika or chili powder Meal Prep: Cook the jicama in advance No Kale: Use another hearty green such as rapini, dandelion or shaved brussels sprouts. No Chicken: Use turkey sausage, pork sausage or ground meat instead. Vegan: Use lentils instead of sausage.

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