Chicken Sausage, Kale, and Peaches on Corn Tortilla

This year’s biochar crop is Red Russian kale, a variety of the once-obscure, now-seen-everywhere garden green.  

Dan talking kale with a Purdue student.

Farm intern Matt and neighbor Luke harvesting kale for research, not eating. 🙂

Even though some foodies argue that kale has reached its popularity peak, plenty of others see kale as a kitchen staple that is here to stay.  (Despite the dismay of comedian Jim Gaffigan, and, yes, Dan and I did find this clip really funny even though we love our kale!)

Anyway.  Here’s a quick kale recipe I often make for lunch for just myself.  This can also easily be made for a group of family or friends.  

Preheat a cast iron skillet over medium heat.  As it’s heating, slice a sausage in half–I used Gilbert’s Craft Cheddar Chicken Sausage.  Once the skillet is hot, fry the sausage or 3-4 minutes on each side, until browned.  

While the sausage is cooking, chop up 1 cup of kale and one small yellow peach (half a peach if it’s large). Once the sausage is done, remove it from the skillet and chop it into 1-inch pieces.

Add a little bit of olive oil to the skillet–you can skip this step if there’s enough fat from the sausage–and turn up the heat to medium-high.  Once the fat is hot, throw in the chopped kale and peach and saute 1-2 minutes.  Remove the peach and kale from the skillet.

You’re almost ready to eat!  Keeping the heat at medium-high, place one corn tortilla in the skillet and fry it for 20 seconds or so on each side.

Using tongs, put the tortilla on a plate, then pile on the chopped sausage, kale, and peaches.  Enjoy!

Chicken Sausage, Kale, and Peaches on Corn Tortilla

2016-07-20 15:12:29

Serves 1

A quick and easy meal for lunch or dinner.

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Ingredients

1. 1 chicken sausage
2. 1 cup kale
3. 1 small yellow peach
4. 1 corn tortilla

Instructions

1. Preheat a cast iron skillet over medium heat. As it’s heating, slice a sausage in half. Once the skillet is hot, fry the sausage 3-4 minutes on each side, until browned.
2. Chop kale and peach.
3. Once the sausage is done, remove from the skillet. Chop sausage into 1-inch pieces.
4. Add olive oil to the skillet if needed. Turn up heat to medium-high.
5. Once the fat is hot, saute chopped kale and peach 1-2 minutes. Remove the peach and kale from the skillet.
6. Keeping heat at medium-high, fry one corn tortilla for 20 seconds or so on each side.
7. Place tortilla on a plate, then pile on the chopped sausage, kale, and peaches.
8. Enjoy!

By Julie Oudman Perkins

Perkins' Good Earth Farm https://perkinsgoodearthfarm.com/