Braised Kale with ‘Sausage’ and Potatoes April 11, 2008
Kale is one of the non-head forming members of the Brassica family along with broccoli, cauliflower, brussel sprouts and collards. Kale is considered to be closer to wild cabbage than most domesticated forms.
Kale is very high in beta carotene, vitamin K, vitamin A, vitamin C, lutein and zeaxanthin and reasonably rich in calcium.
This recipe is especially good with tender Red Russian kale.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 4 Italian-style Tofurky sausages, sliced. If using real turkey sausage, remove the casings and chop it into pieces as it cooks.
- 1 medium onion, chopped
- 4 Red or Yukon Gold potatoes, chopped
- Pinch dried red chile flakes
- 1 pound kale, stemmed, leaves roughly torn
- 1 cup homemade or low-sodium canned vegetable or mushroom broth
- 3 cloves garlic, minced
- Freshly ground black pepper to taste
Preparation:
In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion, garlic and red chile flakes; sauté until the onion is deep golden, about 5 min. Add the potatoes and the sausage meat. Cook until the sausage meat has browned, about 5 minutes. Add the kale; toss with tongs to mix the leaves into the pot. Add 1 cup broth and bring to a boil. Cover, reduce the heat to medium low, and simmer until the leaves are tender, about 10 min. (thicker-leaved varieties may need longer, check the pan, adding water or broth if necessary).
Raise the heat to high, and boil uncovered until the pan is dry. Season with ground pepper and serve.
Makes 4 servings
