Many of the classic kale dishes combine the green with potatoes and sausage. Think of kale as a common European vegetable for country folk, whose cooking was simple and hearty. This is a very simple and quick dish to make.
4 medium potatoes (1 pound), sliced ¼ inch thick 2 garlic cloves, minced
2 Tbsps. extra-virgin olive oil Salt and freshly ground black pepper
1 lb. hot or sweet Italian sausage, removed from its casing 2 c. chicken broth
1 ¼ – 1 ½ pounds kale, stems removed and leaves chopped (about 16 c.)
Preheat the oven to 425 degrees F. Brush a large baking sheet with oil or spray with nonstick cooking spray. Combine the potatoes, garlic, and 1 Tbsp. of the oil in a medium bowl. Season with a generous sprinkling of salt and a few grinds of pepper and toss to coat well. Spread the potatoes out in a single layer on the prepared baking sheet. Roast for 25 to 30 min., turning the potatoes a few times to brown evenly. Heat the remaining 1 Tbsp. Oil in a large Dutch oven over medium-high heat. Saute the sausage in the oil until no pink shows and the sausage is cooked through, about 8 min. Stir in the broth and kale. Bring the broth to a boil. Cover and simmer, stirring occasionally, until the kale is wilted and tender but still bright green, 8-10 min. Mix in the potatoes. Season with salt and pepper. Serve at once. Serves 4.