YOUR SOLIN GENERATED RECIPE
Sausage and Sweet Potato Hash with Sautéed Kale and Greek Yogurt
Pan-seared chicken sausage and diced sweet potatoes sautéed with tender kale and topped with a dollop of cool, creamy Greek yogurt.
INGREDIENTS
4.7 ounces Chicken Sausage
120 grams Sweet Potato
0.5 cup Nonfat Greek Yogurt
1 cup Kale
0.5 teaspoon Olive Oil
0.25 teaspoon Garlic Powder
PREPARATION
Peel and dice the sweet potato into small, uniform half-inch cubes.
Heat the olive oil in a non-stick skillet over medium heat.
Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned.
Slice the chicken sausage into rounds and add them to the skillet with the potatoes.
Sauté the sausage for 3-4 minutes until golden brown on both sides.
Stir in the chopped kale and garlic powder, cooking for another 2 minutes until the kale is wilted and vibrant green.
Transfer the hash to a bowl and top with a dollop of cold Greek yogurt before serving.