|1 1/2||bunches kale|
|3/4 lb||Reduced-fat kielbasa or other smoked sausage, cut|
|1 large||yellow onion, chopped|
|1||clove garlic, minced|
|2||large baking potatoes, peeled and sliced 1/4 inch|
|2 cups||homemade or low-sodium canned chicken broth|
|1 tbsp||balsamic vinegar|
|1 tsp||salt (optional)|
|1/2 tsp||freshly ground black pepper|
|1||large can (14 1/2 oz.) can whole tomatoes with liq|
1. Rinse kale in several changes of water; remove and discard stems. Slice or coarsely chop leaves. 2. Place sausage in unheated dutch oven. Over low heat, cook until meat begins to render fat, about 2 minutes. Increase heat to medium; cook until meat is lightly browned around edges. Remove sausage from pot. Pour off all but 1 tablespoon drippings. 3. Add onion, garlic and potatoes to pot. Cook and stir gently until onion is transparent. Stir in kale; cover and cook about 2 minutes. Return sausage to pot. 4. Stir in broth, vinegar, salt and pepper. Bring to boil; reduce heat. Cover and simmer gently 1 hour, stirring in tomatoes during last 30 minutes.
Source: Low-Fat Soul by Jonell Nash, Ballantine Books, 1996.