Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
Directions
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.