This is vintage peasant food at it’s best. It’s hearty, unfussy and full of flavor. The crispy roasted potatoes soak up the broth from the big mess of garlicky green kale and sausage, forming a balanced and simple supper with just a few basic ingredients.
3 cloves of garlic, crushed
large bunch of kale (or chard), washed, and coarsely chopped. (depending on what kind of kale you are using, you may want to remove any thick stems)
about a pound of sausage, cut into small pieces
8-10 small-medium sized red potatoes, washed
1/2 cup chicken stock, (or water if you don’t have any on hand)
swirl of olive oil
Here’s what to do:
Preheat over to 425 degrees
Start chopping the potatoes into small chunks. Toss with a light dose of olive oil and a sprinkle of salt on a roasting pan. Roast until golden and crispy, about 20-25 minutes.
Give a large skillet a light round of olive oil and saute the sausage and garlic until no longer pink in the middle.
Add the chicken stock to the pan, then the kale. Cover and simmer on medium low for about 8 minutes, or until the kale becomes tender but still a bright green color. Salt to taste.
Heap some potatoes on a plate and top with the sausage and kale, allowing some of the broth to douse the potatoes.
Have you ever grown kale? I started my first rows of it this year, and it is a surprisingly independent little leaf.
Fellow gardeners have told me that it will continue to grow through the winter. I hope they are right.