Kale with Sausage and Garlic Roasted Potatoes

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.

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