Cooking Instructions
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Step 1
Chop the
Onion (1)
. Wash and tear the
Kale (225 g)
into bite-size pieces.
Step 2
Place the
Russet Potato (1)
in a small pot, just large enough to fit the potato. Cover the potato fully in cold salted water. Bring to a boil, then reduce to a steady simmer, and cook until tender, typically 30-45 min. Remove potato, cool.
Step 3
While the potato is cooking, place a skillet over medium heat, and add
Olive Oil (30 mL)
then half of the Small Onion. Cook until tender. Add the Kale and
Apple Cider Vinegar (15 mL)
to the pan.
Step 4
Cook until kale is wilted and tender, about 5-10 min.
Step 5
Once the potato is cool, peel and slice into 1/2-inch thick half-moons. Add the potatoes to the kale, and heat through. Season to taste with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
and set aside to be served warm.
Step 6
Heat a saute pan over medium-high heat. Add
Olive Oil (15 mL)
, heat, then add the
Chicken Sausages (4 pieces)
. Brown all around, and remember that the sausage is already fully cooked. Once the sausage is browned, remove it from the pan, and set it aside.
Step 7
Return pan to medium heat, and add the remaining
Olive Oil (15 mL)
. Add the remaining half of the onions, and cook while stirring until fully translucent, about 6-10 min.
Step 8
Add the
Madras Curry Powder (6 g)
and
Hot Paprika (2 g)
, and stir to fully coat the onions. Add the
Tomatoes (225 g)
,
Raw Sugar (55 g)
, and
Apple Cider Vinegar (15 mL)
. Bring to a boil, then reduce to a simmer.
Step 9
Cook at a simmer for about 20 min. Season to taste with kosher salt (to taste) and Black Pepper (to taste). Slice the sausage and return to the pan, and reheat in the sauce. Serve and enjoy!
