Wednesday, May 18, 2011
Roasted Sweet Potatoes with Kale and Venison Sausage - serves 4
Which leads me to this dish that even had my husband liking kale! In fact, he said I can cook it anytime as long as I cook it this way! It's the little things that make me smile and this is one of them. Kind of like buying running shoes and I had the EXACT amount of CASH! I was giddy and the sales guy thought I was a complete dork, liking using way to many explanation points in this write-up. Now I have new running shoes and my husband likes kale. I must reflect on these moments as I watch my first-born graduate from the 6th grade. I will not be shaken!
3 sweet potatoes, washed, peeled and cut into 1/2 inch dice
1 head of kale, stems removed, washed and torn into bite-size pieces
1 pd of venison sausage (I used chipotle from KUBY's in Dallas or any sausage will do)
Kosher salt and pepper
Preheat oven to 375. Using a baking sheet, line with foil and spray with cooking spray. In a medium bowl, toss potatoes with olive oil, salt and pepper, to coat. In another bowl, toss kale and sausage. Pour potatoes onto baking sheet and bake for 15-20 minutes. Remove from oven and push to one side of baking sheet, Add kale and sausage to other side and bake an additional 15-20 minutes. Remove from oven and serve all together in bowls.