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Nutrition Facts
Serving Size 221 g
(Approx. 6 Servings)
Amount Per Serving
Calories 350 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 670 mg 28%
Total Carbohydrate 31 g 10%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 14 g
Vitamin A 15% Iron 10%
Vitamin C 60% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sausage and Potato Skillet
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

4 Tbsp olive oil, divided use
1 ring H-E-B Texas Longhorn Cheddar Sausage, sliced
1 Lb Yukon Gold potatoes, sliced into 1/8' rounds
1 cup(s) onions, julienned
3 cup(s) H-E-B Organics Kale
1 clove garlic
1 Tsp Dijon mustard
2 Tbsp H-E-B Organics Apple Cider Vinegar
2 Tbsp maple syrup
1/2 Tsp black pepper
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Instructions

1
Heat a large non-stick skillet on medium-high. Add 1 tablespoon of oil and sausage, and cook several minutes until browned on both sides. Remove sausage to a bowl and set aside.
2
Reduce heat to medium. To same pan, add sliced potatoes, cover and cook 10 minutes, turning frequently.
3
Add onions and kale, toss well and cover. Cook an additional 5 minutes or until onions are lightly browned and kale is wilted.
4
Meanwhile, combine garlic, Dijon mustard, vinegar, maple syrup and pepper in a jar or resealable container and shake until combined.
5
Return sausage to the pan and continue to cook until reheated. Remove from heat, drizzle with vinaigrette and serve.

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