Coach Bridget’s daughter shared her challenges getting her husband to eat veggies:

“Does anyone else’s husband avoid vegetables like the plague? Does he turn up his nose at the mention of a salad, claim he is a “meat and potatoes” kind of guy, or ask for 6 rolls with dinner while trying to avoid putting anything green on his plate like mine does? In our three years of marriage, I have tried every which way imaginable to get my husband not just to eat the vegetables I put on his plate, but to LIKE them. I am happy to report that persistence, along with the encouragement of my wonderful mom who is a Kurbo Coach, has resulted in amazing success!  My husband picked out this recipe himself and VOLUNTARILY went back for seconds!  I admit I was a little nervous. I had never cooked with kale before. Now I’m optimistic that maybe your picky veggie eater will be open to trying “scary” new vegetables too. I hope you enjoy cooking something that is not only healthy, but is husband approved and realistic for busy nights.”

She is not alone in her quest to feed her family healthy meals that they enjoy! In honor of their new baby, I Kurbofied her husband’s new favorite recipe. 

Serves: 4 

1 closed fist = 1 green, 2 yellows

Ingredients

  • 1.5-2 lbs sweet potatoes, peeled and cut into 1” cubes
  • 1 tbsp olive oil
  • 2 teaspoons dried thyme 
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 12oz sweet or spicy chicken sausage links, sliced into half moons
  • 1 small red onion, sliced thin
  • 3 large cloves garlic, minced 
  • 1 bunch curly kale, ribs removed & roughly chopped 
  • 1 tablespoon fresh lemon juice

Directions

  1. Preheat the oven to 425. Lightly coat a nonstick sheet pan with cooking spray. Pile on your potatoes and drizzle with olive oil, thyme, salt and pepper. Get in there with your hands and mix it all up and spread them out pretty evenly. Place in the pre-heated oven for 25 min. 
  2. Add another drizzle of olive oil into your frying pan and heat over medium high. Cook sausage for 5-7 minutes until golden brown. Remove from the pan. 
  3. Deglaze the same pan with ¼ cup water. Add onions and cook until tender and lightly caramelized, stirring often, about 5 minutes. Season with a little salt. 
  4. Add the garlic, stirring until fragrant, about 1 minute. 
  5. Add the kale (you might have to do this in batches because it’s kind of fluffy and might not all fit until it’s wilted down). Stir often until all the kale is just wilted but still bright green, about 3 minutes. 
  6. Once the kale is just wilted, drizzle with lemon juice.
  7. Transfer to a serving plate, top with sausage & sweet potatoes. Season with salt and pepper. Serve immediately or store in the refrigerator for up to 4 days.