I have spent the last week trying to read, educate, and listen to the voices of Black people. I know that I can and must do better—I know that I have fallen short. My work here is not done. I have more to learn. I will continue to share Black creatives and Black business owners who deserve our support now and always. I will keep donating, reading, watching, listening, and having important conversations with my family and friends. Often times on my platforms I “stick to food” as that is what is comfortable and sadly sometimes asked of me. I am a shy person, and for the most part pretty private about my beliefs and personal life. But one of the biggest lessons I learned this week is that silence is violence. There are still going to be areas that I choose to keep private. But speaking up on Black Lives Matter is important and should be talked about both at home and on my platforms.

As I mentioned, going forward I will do a better job of highlighting Black food writers and creatives. On my instagram I created a highlight that features Black recipe developers that I urge you to check out. I have discovered so many beautiful and inspiring accounts, one of them being Klancy Miller. I just ordered her cookbook Cooking Solo: The Fun of Cooking For Yourself. Klancy’s recipe for Sausage, Kale, and Potato Skillet is absolutely perfect. It comes together in just about 25 minutes and features ingredients that I typically always have on hand. Klancy’s recipe is for one serving, below I simply increased the measurements and adjusted the method to accommodate a larger quantity. I will make this recipe again and again!

Sausage, Kale, and Potato Skillet Supper
from Klancy Miller, published in Food & Wine

Ingredients:
2 tablespoons extra-virgin olive oil
4 medium red potato (about 4 1/2 ounces), cut into 3/4-inch wedges, or baby potatoes halved
4 link smoked spicy Italian sausage, or sausage of choice, (about 3 ounces), cut into 3/4-inch slices
1/2 red onion, thinly sliced
6 cups lacinato kale, chopped
kosher salt
Fresh parsley, chopped to garnish
1 lemon, sliced into wedges for serving

Steps:

Heat oil in a large cast iron skillet over medium-high heat. Add sausage slices in a single layer and cook for 3 minutes until beginning to brown. Flip and continue to cook all sides until browned and cooked through. Remove sausage and set aside. Add potato wedges in a single layer and season with salt. Allow to cook for 3-4 minutes until browning, flip the potatoes and cook until tender. Remove potatoes and set aside with sausages (same bowl/plate).

Add the red onion and cook for about 5 minutes until translucent. Start mixing in the kale a handful at a time, stir, and then continue to add in all kale until it all fits in your skillet. Season with salt and occasionally stir for about 3 minutes until just wilting. Add back in the sausage, any juices on the plate, and the potatoes. Serve with lemon wedges and parsley garnished on top.