Sausage with Kale and Potatoes

Chili, Casseroles and Stews.
A single pot is all you'll need to cook up this sturdy, down-to-earth stew brimming with old-world flavor. 

Sausage with Kale and Potatoes


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


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.