A quick and easy summer supper that goes well with a cold loaf of sourdough bread. The sauerkraut is added after cooking and only warmed slightly by the other ingredients so as not to kill all of the beneficial bacteria and enzymes.
1½ pounds Italian sausage
3 tablespoons oil
2 large white or sweet potatoes, chopped into small cubes
1 medium red onion, diced finely
1 large bunch green onions, chopped
1 pound kale, coarsely chopped
1 teaspoon ground mustard
1 teaspoon ground paprika
Salt and black pepper to taste
2 cups sauerkraut, drained
1 cup sour cream
Heat a large, nonstick skillet over medium-high heat. Add sausage and brown. Drain and set meat aside.
Pour 2 tablespoons vegetable oil into the still-hot skillet and swirl to distribute. Increase heat to high. Add potatoes, cover, and cook until browned and tender, adding more oil, if needed.
Once potatoes have cooked, add red and green onions and kale. Stir on high heat until kale has wilted.
Add browned meat and season with mustard, paprika, salt and pepper.
Remove pan from heat and add the sauerkraut. Stir and toss to combine. Cover let sit a few minutes before serving.