 | | Directions |
- Heat oil in large skillet or saucepan and cook sausage (medium heat) until it begins to brown, about 5 minutes. Spoon off all but about 1 tablespoon of fat and add onion and garlic. Cook until onion softens, about 5 minutes.
- While onions cook, rinse kale, strip greens from center stems and chop coarsely.
- Add water, wine, black pepper and cayenne pepper to the skillet; stir in.
- Add potatoes and kale, stirring occasionally as the kale wilts. Cover and adjust heat to maintain a simmer.
- Cook until potatoes and kale are tender, 15 - 20 minutes ( may take longer if potatoes are large or kale is old). Taste for seasoning; add salt if necessary.
- Serve hot.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: large skillet or saucepan
Servings: 4
Serving Size: 2 cups
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 pound spicy smoked sausage, such as kielbasa, Polish, andouille, etc; sliced |
| - | | 1 onion, chopped |
| - | | 2 cloves garlic, or more to taste, chopped |
| - | | 1 pound kale |
| - | | 1 cup water or broth |
| - | | 1/2 cup red wine (substitute water or broth) |
| - | | 1/4 teaspoon freshly ground black pepper |
| - | | 1 pinch cayenne pepper |
| - | | 1 pound potatoes, cut into 1 to 1 1/2 |
| - | | salt if needed |
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