Kale and Sausage Stew Recipe

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Easy to make and loaded with robust flavor. If available, red potatoes add a colorful touch, but any potatoes will work. Since the sausage may be quite salty, don't add additional salt until cooking is completed.
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  • 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" chunks, or whole if small
  • salt if needed
Container: large skillet or saucepan
15 mins
20 mins
35 mins
  • 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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