Skillet Kielbasa with Green Beans and Potatoes

Green beans are hitting their peak right now across South Dakota gardens and farmers markets, and this is the kind of dinner that makes the most of them without turning your kitchen into a production. Everything cooks in one big skillet, there's a real protein and a real starch, and the beans stay snappy instead of going mushy. It's ready in about 30 minutes, which matters on a Tuesday.

Serves 4

Ingredients:

- 1 lb fresh green beans, trimmed and cut into 2-inch pieces

- 1 lb kielbasa or smoked sausage, sliced into 1/2-inch coins

- 1 lb small red or yellow potatoes, quartered (halved if very small)

- 2 tbsp olive oil, divided

- 3 cloves garlic, minced

- 1/2 tsp smoked paprika

- 1/2 tsp salt, plus more to taste

- 1/4 tsp black pepper

- 1/4 cup chicken broth (water works too)

- 1 tbsp butter

- Optional: red pepper flakes or grated parmesan for serving

Instructions:

1. Fill a medium pot with water, add a generous pinch of salt, and bring to a boil. Add the potatoes and cook 8 minutes, until just tender when pierced with a fork. Drain and set aside.

2. While the potatoes cook, heat 1 tablespoon of olive oil in a large skillet (12-inch, cast iron or nonstick) over medium-high heat. Add the kielbasa and cook 4 to 5 minutes, stirring occasionally, until browned on both sides. Remove to a plate.

3. Add the remaining tablespoon of olive oil to the same skillet. Add the green beans and cook 5 minutes, stirring occasionally, until bright green and starting to blister in a few spots.

4. Stir in the garlic, smoked paprika, salt, and pepper. Cook 1 minute, until the garlic is fragrant but not browning.

5. Return the potatoes and kielbasa to the skillet. Pour in the chicken broth, stir to combine, and cook 4 to 5 minutes more, until the potatoes pick up some color and the beans are tender-crisp.

6. Stir in the butter until melted and everything looks glossy. Taste and add more salt if needed. Serve hot, with red pepper flakes or parmesan on top if you want a little extra.

A few notes: no kielbasa on hand, andouille, bratwurst, or even chopped leftover ham all work fine here. Frozen green beans can stand in during the off-season, just thaw and pat them dry first, and cut the cooking time in step 3 down to about 3 minutes since they're already partly cooked.