Kielbasa Kale Stew Recipes

Steps:

• Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
• Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.

Steps:

• In a large saucepan or nonstick skillet, brown sausage over medium heat. Add the potatoes, cabbage, onion, broth, 1/2 cup water, sugar, caraway seeds and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender, stirring occasionally., Add beans and cider vinegar; cover and simmer 5-10 minutes longer. Combine flour and remaining water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• In a large stockpot or dutch oven, heat the oil over medium-high heat, and saute the kielbasa and ham for 5-6 minutes, until browned. Add the onions and saute for a few minutes more, until they are softened. If at any time the pot is looking dry, add a splash of stock to continue the saute.
• Next add the stock and the black pepper and bring to a boil.
• When boiling, add the potato flakes, stirring until dissolved.
• Add the kale and cabbage, then lower the heat to simmer and cover.
• Simmer for 20-25 minutes, or until the cabbage and kale are tender. Add the drained and rinsed beans, then simmer for an additional 10 minutes.
• Before serving, taste and add salt as needed. (It shouldn't need any as prepared stock and the smoked meats have plenty, but use your own judgment and add some if you deem it necessary.) Yum!

Steps:

• Cut the cabbage in about 8 slices and then in chunks. Place this in a pot with enough water to cover. Add onion that has been cut into chunks. Cover and bring to a boil.
• When the cabbage is almost done, add sliced raw potatoes (about 1/2" thick) and sliced Kielbasa.(sliced thin(about 1/4") if you want meat in every bite, or thick if you want to bite into chunks (about 3/4").
• Also add your spices. There should be just enough water to barely cover the stew.
• Cover and cook at a simmer till potatoes are done.(about 15 minutes).
• I serve this in a soup bowl, and add a bit of vinegar to your liking, just before eating. If you don't care for vinegar, adding a bit of chicken stock and less water while cooking will flavor this dish also.
• It is a real warm you up meal on a cold winter day. I keep this meal simple. I serve with it with biscuits and butter, or a loaf of garlic bread.

Steps:

• In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the MÜnster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.
• In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining MÜnster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through.