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Ingredients
- 3 c. water
- 4 ounce. smoked garlic sausage
- 1/2 pound Russet potatoes, peeled, sliced
- 4 c. canned chicken broth
- 1 lg. kale bunch, stems removed, leaves thinly sliced
- 2 tbsp. extra virgin olive oil
Directions
- Bring 3 c. water to boil in heavy large saucepan. Pierce sausage several times and add in to water. Poach 15 min. Drain sausage, reserving poaching liquid. Return liquid to saucepan. Cut sausage in half lengthwise. Cut crosswise into 1/4 inch wide slices. Set aside.
- Add in potatoes and broth to poaching liquid. Simmer till potatoes are tender, about 25 min. Transfer half of potatoes and liquid to processor and puree. Return puree to saucepan. Add in kale and oil and simmer till kale is tender, about 5 min. Fold in sausage and heat through. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1012g | |
| Recipe makes 2 servings | |
| Calories 296 | |
| Calories from Fat 145 | 49% |
| Total Fat 16.33g | 20% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 995mg | 41% |
| Potassium 1028mg | 29% |
| Total Carbs 29.64g | 8% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.24g | 3% |
| Protein 8.52g | 14% |
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