"The brilliant thing about this recipe is that you can cook it all in one skillet," says Klancy Miller. "The key is adding each ingredient at the right time so that everything cooks without burning."

Ingreadient

• 2 teaspoons extra-virgin olive oil
• 1 medium red potato (about 4 1/2 ounces), cut into 3/4-inch wedges
• 1 link smoked spicy Italian sausage (about 3 ounces), cut into 3/4-inch slices
• 1/2 teaspoon flaky sea salt, divided, plus more to taste
• 1/3 cup thinly sliced red onion (from 1 small onion)
• 2 cups chopped lacinato kale (from 1 bunch)
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 lemon

Direction

1. Heat oil in a 10-inch cast-iron skillet over a medium-high, tilting pan to coat the bottom. Arrange potato wedges and sausage slices in skillet in a single layer, and sprinkle with 1/4 teaspoon salt. Cook until potatoes and sausage are beginning to brown, 3 to 4 minutes. Using a wide metal spatula, flip potatoes and sausage, and cook until potatoes are browned and tender when pierced with a fork and sausage is crisp, 3 to 4 minutes.
2. Push potatoes and sausage to one side of the skillet. Reduce heat to medium-low. Add onion and cook, stirring occasionally, until translucent and slightly browned, 5 to 6 minutes. Using the spatula, flip potatoes and sausage on top of onions (to keep them from burning).
3. Add kale to empty side of pan, and sprinkle with remaining 1/4 teaspoon salt. Cook, stirring occasionally, until wilted, 3 to 4 minutes. Taste and add additional salt, if desired.
4. Arrange onions, sausage, and kale on a serving plate, and place potatoes on top of onions. Sprinkle with chopped parsley, and serve with lemon half.

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