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|1 lb potatoes (white or
1 Bunch kale
4 Tbsp. Olive oil
¼ Tsp. Chilli flakes
½ Tsp. Salt
½ Tsp. Pepper
4 C Chicken stock
Water for thinning
¾ lb (300 gm) Polish sausage (Kielbasa)
and scrape potatoes. Chop into bite-size chunks.
Wash kale. Discard tough stems. Chop leaves and tender stems.
Slice onion. Cut sausage into bite-size pieces.
Heat olive oil in a deep pot. Add chopped onion and sauté until translucent. Add chopped potatoes. Sauté for a few minutes. Add salt, pepper, and chilli flakes. Stir.
hot chicken stock. Cook on medium heat until the
potatoes are well done (about 15 minutes).
Add sausage pieces. Cook for 5 minutes at medium heat.
Add chopped kale leaves. If you need more liquid in the soup, add water. Cover and cook for 5 minutes.
hot with crusty bread or rolls.
Lenore Dickinson. Developed for this site by Meher Shaik.