Sausage, Kale, and Potato Skillet Supper

My love of cooking for one runs so deep that I wrote a book about it,独奏：为自己做饭的乐趣。从根本上讲，我相信做一顿美味的饭菜是滋养和养育自己的有力方法。这是一种创造力和自我保健的练习。您还可以将其视为各种排练，在为其他人制作之前对食谱进行测试。为自己烹饪的另一个被忽视的优势是，您有自由做出自己的意愿。您不必妥协或担心其他人是否批准您的菜单。简而言之，您可以让自己很高兴地屈服于渴望。这使我成为了我最喜欢的冬季放纵之一：做一个独奏晚餐，可以作为丰盛，舒适的早餐加倍。在这里，土豆和香肠让我想起了一天中的第一顿饭，但是我经常将煎饼和鸡蛋换成羽衣甘蓝和洋葱，使它感觉更像晚餐（而且更加成年，因为有蔬菜）。关于此食谱的事情是，您可以用一个煎锅煮熟。关键是在适当的时间添加每种成分，以便一切都在不燃烧的情况下煮熟。 You start by cooking the potatoes and sausage (I recommend small red potatoes and spicy Italian sausage, but you can use your favorite) and then once those start to brown, you add the sliced onions and then the kale. The bonus to using fresh sausage is that you get some of the delicious rendered fat as it cooks, which flavors the potatoes, onions and kale. To brighten the dish, once everything is cooked, I squeeze lemon juice over the top, and sprinkle the whole shebang with chopped parsley. This is a single-serving recipe, but it can easily be doubled—just use a bigger skillet so you have plenty of room.