Sweet & Savory Kale Hash with Figs

Sweet and savory kale hash with figs is perfect for brunch or if you like breakfast for dinner.

Eating well and fast are definitely within reach. This one-pan kale hash dinner combines the naturally sweet goodness of Blue Ribbon Orchard Choice or Sun-Maid Dried California Figs with skillet browned potatoes, and sausage. The apple cider vinegar and whole grain mustard glaze coats the sausage hash to bring the flavors together for a sweet and savory combination. This is a hearty dish that’s perfect for cozy evenings. If you’re vegetarian, try swapping out the chicken sausage for cubed extra-firm tofu or tempeh.

Sweet & Savory Kale Hash with Figs

Course Main Course
Servings 4 servings (1 3/4 cup per serving)

Ingredients

  • 1 pound gold, white, or red potatoes, peeled if desired, cut into 3/4-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (10-ounce) package cooked chicken sausage, cut into half-moons
  • 6 ounces (1 cup) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered
  • 1 (5-ounce) package baby kale

Instructions

  1. Bring an inch or two of water to a boil in a saucepan fitted with a steamer basket. Add potatoes to the steamer, cover and cook until the potatoes are just barely tender when pierced with a fork, 7 to 9 minutes. Remove the steamer from the saucepan.

  2. Heat oil in a large non-stick skillet over medium-high heat. Add potatoes and cook, stirring often until they are starting to brown, 6 to 8 minutes.

  3. Meanwhile, stir vinegar, mustard, honey, salt and pepper together in a small dish.

  4. Stir the sauce, sausage and figs into the potatoes. Top with kale and cover. Cook, stirring to mix in the kale as it wilts and continue cooking until the kale is completely wilted, the figs and sausage are hot and the vinegar mixture forms a glaze over the potatoes, 3 to 4 minutes.

Recipe and photo by Katie Webster

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