Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
1/2 lb Smoked sausage
-- sliced 1/2" thick
1 qt Chicken broth
1 md Onion, thinly sliced
3 md Potatoes, sliced
1 lg Bunch (abt. 1 lb.) kale
-- shredded or
-- sliced very thinly
Freshly ground black pepper
Salt (opt'l.)

Heat oil in a skillet; saute the sausage just until the fat is
rendered, about 3 to 5 minutes. Drain on paper towels and reserve.

Bring broth to a boil with the onions and potatoes; simmer 10 to 15
minutes until potatoes are very tender. Mash onions and potatoes in
the broth with a potato masher or slotted spoon. Add drained sausage
slices and the kale. Bring to a boil and then simmer for 3 to 5
minutes, until kale is tender. Taste for seasoning - depending on how
spicy your sausage is, add salt and pepper to taste. Serve piping
hot.

Shepherd writes: "For a cold night, serve with a warm crusty bread
and good beer or red wine for a complete meal."

Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherd's Garden Seeds" catalog. Pg. 16. Posted by Cathy Harned.

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