| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Portuguese |
Meats, Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 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.) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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