Sweet Potato, Kale and Sausage

Today is Thanksgiving…well, maybe it was yesterday actually. Here in Canada, sometimes holidays fall on Sunday and then the following day is given as a statutory holiday, giving people a choice in which day they want to celebrate on.

We decided that the Monday would be our day of thanks.

Today I will be in the kitchen for a good portion of the day, mixing up cranberry sauce and pumpkin pie, frying up sausage for stuffing and chopping potatoes for mash. Busy busy busy little bee…

But a big problem that happens to all of us on Thanksgiving is leftovers. What to do with them?

I have a few ideas for turkey leftovers here on Guilty Kitchen, such as:

Need a more in depth discussion? Hear me discuss my leftover ideas with Gregor Craigie of CBC Radio One On The Island.

Today’s recipe is for a great side dish to accompany any Thanksgiving meal, as it seasonal and easy to prepare the day of.

So to all you out there, spending your day in the kitchen, (or to the Americans still planning their Thanksgiving meals), I raise my glass to you. I am thankful for all the readers out there who provide feedback and motivation for continuing this little food blog. It’s been a great year so far, and I have so many things to be thankful for, but I’m especially thankful for my family, who grew by one this year. So Happy Thanksgiving to all my Canadian friends, cheers!

So what’s your Thanksgiving tradition, is it a big turkey dinner? A walk in the park? Grandma’s secret pumpkin pie recipe?



Sweet Potato, Kale and Sausage

1 tbsp grapeseed oil
1 medium sweet onion, diced
4 large sprigs thyme
1 clove garlic
2 large orange fleshed sweet potatoes, large dice (do not peel)
1/4 cup water
1 tbso Dijon mustard
4 fennel pork sausages (or use plain, but add crushed fennel for flavour), sliced into rounds
8 oz kale or purple sprouting broccoli
sea salt to taste
fresh cracked pepper to taste

1. Heat oil on medium high in bottom of a dutch oven or very heavy bottomed pot with a tight fitting lid.
2. Add onion and sauté for five minutes.
3. Add in sweet potatoes, garlic and thyme. Sauté for another five minutes, or until garlic softens.
4. Mix mustard and water and add to sweet potatoes. Stir, cover, lower heat to medium low and cook for 20 minutes. Stir every few minutes.
5. Add in sliced sausages and cook for 10 more minutes, or until sausage is almost done.
6. Add kale, season with salt and pepper and finish cookig (about five more minutes).
7. Serve immediately.

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