POTATO, KALE & KIELBASA SKILLET

INGREDIENTS

• 3 TBSP Olive oil
• 1 big onions, sliced thick
• 2 tablespoons soy sauce
• 1 Tbsp chopped garlic
• 1- ½ tablespoons balsamic vinegar
• 2 lbs of kielbasa, sliced
• 2 lbs assorted baby potatoes, sliced same size as kielbasa
• Chopped scallions for garnish
• Salt and pepper

DIRECTIONS 

1. Heat some olive oil in a large pan over medium high heat. Add the onion slices, along with a couple pinches of salt. Cook for 10 minutes, stirring occasionally. Stir in the soy sauce and balsamic vinegar. Cook for 2 minutes more, and transfer to a bowl.
2. Wipe out the pan with a paper towel, and add a little more olive oil, along with the kielbasa and potato slices. Cook over medium-high heat for a couple minutes. Cover with a lid and turn the heat to medium-low. Cook for 20 minutes, stirring occasionally. Let the fat from the kielbasa slices render and flavor the potatoes. If the potatoes or kielbasa start to brown too quickly, add a splash of water and continue to cook. Cook until the kielbasa is browned and the potatoes are tender.  Add the shredded kale and the cooked onions for the last few minutes of cooking. Season with salt and pepper.  Transfer to a serving platter and garnish with chopped scallions.

Modified from Chef Julie Yoon chefjulieyoon.com