The 5-Ingredient One-Pan Dinner I Make Week After Week Every January

One of my all-time favorite dinner combinations involves two ingredients — smoked sausage and kale. They pair perfectly together in pretty much every dish they’re in. From slow cooker sausage and kale soup with lentils, a hearty sausage and kale orecchiette dinner, or a comforting sausage and kale gumbo, these meals all pack in a ton of flavor.

Most weeknights I gravitate toward quick recipes, and this kielbasa and kale skillet checks all the boxes for me. This easy dinner is hearty and flavorful. Plus it’s cooked in just one skillet because less dishes for me to wash is always a win. I love serving it with a bowl of steamed rice, but it’s equally delicious with warm rolls or crusty bread.

Why You’ll Love It

• It’s satisfying, but not too heavy. Hearty kale and smoked sausage are sautéed with aromatics and brightened up with fresh lemon juice and lemon zest.

• The easiest weeknight dinner. This one-pan recipe comes together in just 30 minutes.

Key Ingredients in Kielbasa and Kale Skillet

• Kielbasa sausage: This flavorful smoked sausage is fully cooked. I used pork kielbasa here, but you can substitute it with turkey or beef kielbasa if you prefer.

• Kale: Remove the stems and coarsely chop the leaves of flat-leaf kale, which is also called lacinato or Tuscan kale.

• Red onion: I love the mild and slightly sweet flavor of red onion, but feel free to use any type of onion you have on hand.

• Garlic: Minced garlic is a must with kale.

• Lemon: Both the zest and juice of a fresh lemon add brightness to the dish.

How to Make Kielbasa and Kale Skillet

1. Brown the kielbasa. Heat the olive oil in a skillet and brown the kielbasa on both sides. Transfer to a plate.

2. Add the kale. Cook the garlic until fragrant, then add the chopped kale a few handfuls at a time until it starts to wilt.

3. Add the remaining ingredients. Stir in the red onion, kosher salt, and black pepper. Cover and cook until the kale is just tender. Return the kielbasa to the skillet, remove from the heat, and stir in the lemon zest and lemon juice. Season with red pepper flakes if you like.

Helpful Swaps

• Sausage: You can use other types of fully cooked sausages like bratwurst, andouille, or chicken sausage.

• Vinegar: If you don’t have lemon, substitute it with apple cider vinegar or red wine vinegar.

What to Serve with Kielbasa and Kale Skillet

• Best-Ever Melting Potatoes

• Roasted Green Beans

• Homemade Rice-A-Roni

• Greek Lemon Potatoes

• Homemade Garlic Bread

Kielbasa and Kale Skillet Recipe

With just 5 ingredients and 30 minutes, dinner is served.

Prep time 15 minutes

Cook time 15 minutes to 20 minutes

Serves 4

Ingredients

• 2 tablespoons olive oil, divided

• About 14 ounces kielbasa sausage, sliced crosswise into 1/2-inch-thick rounds

• 3 cloves garlic, minced

• 1 pinch red pepper flakes, plus more as needed (optional)

• 1 pound flat-leaf kale (2 medium bunches), stems removed and leaves coarsely chopped (about 10 to 12 cups)

• 1/2 large red onion, halved and thinly sliced (about 1 1/2 cups)

• 1/2 teaspoon kosher salt, plus more as needed

• 1/4 teaspoon freshly ground black pepper

• Finely grated zest of 1 small lemon

• 1 tablespoon freshly squeezed lemon juice

Instructions

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1. Heat 1 tablespoon of the olive oil in a 12-inch skillet or frying pan over medium heat until shimmering. Add about 14 ounces sliced kielbasa sausage in an even layer and cook until browned, about 3 minutes per side. Using tongs or a slotted spoon, transfer to a bowl or plate.

2. Add the remaining 1 tablespoon olive oil to the skillet. Add 3 minced garlic cloves and 1 pinch red pepper flakes if using, and cook until fragrant, about 15 seconds.

3. Add the chopped leaves from 1 pound flat-leaf kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added, 2 to 3 minutes. Stir in 1/2 thinly sliced large red onion, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cover and cook, stirring occasionally, until the kale is just tender, 4 to 5 minutes.

4. Return the kielbasa to the skillet and toss to combine. Remove the pan from the heat. Stir in the finely grated zest of 1 small lemon and 1 tablespoon lemon juice. Taste and season with more red pepper flakes and kosher salt as needed.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

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