“Ashley, can I bring you anything? I’m brining you eggs.”
Valerie, my bestie, spoils me so –
In this time of COVID-19, I’ve been quarantined and restricted, not to leave the house, especially to travel to the grocery store. This has been hard for me. Really hard.
I love browsing through the market on a daily basis, picking up fresh veggies, fruits and goodies for cooking and baking.
Needless to say, the lack of availability of my usual foods and relying on others has been challenging.
Yet, I’m so eternally grateful for my friends. FaceTime calls, food deliveries, and cooking projects. They make my day – they help the time pass and lead me into my “zone.”
And, in addition to the farm fresh eggs, I was gifted with a large bag of truly amazing food: Artichoke Mozzarella Chicken Sausage (OMG), fresh kale (swoon), and my favorite white sweet potato.
Dinner was a truly spectacular event in our home this evening Skillet Artichoke Mozzarella Chicken Sausage & Kale.
Skillet Artichoke Mozzarella Chicken Sausage & Kale
2 Tbs. butter (or olive oil)
4 fresh Artichoke Mozzarella Chicken Sausages
1 bunch fresh kale, chopped
sea salt and pepper
1 large yellow/white sweet potato, half baked in foil in the oven
Heat the oil or butter in a large skillet or Dutch oven. Add the sausages and sear on all sides. Add the kale and cook until bright green. Season generously with sea salt and pepper.
Transfer the cooked kale to a separate bowl. Let sit.
Continue cooking the sausage until thoroughly done. Transfer to a cutting board and slice diagonally.
Slice the half baked potato and add to the skillet, searing and coating on all sides and cooking enough until soft.
Return all items to the pan/pot to warm all the way through.
Serve drizzled with the now super sweet and nutty brown butter left at the bottom of the pan. (The best part!)
I owe my heart to you, my Valerina.
