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Dutch Kale With Potatoes And Sausage

Tummy.Tucker's picture
Ingredients
  Kale 1 Pound
  Water 1 Cup (16 tbs) (As Required)
  Potatoes 3 Medium, peeled, scrubbed and cut into 1-inch cubes
  Link sausage 1 Pound
  Onion 1 Medium, chopped
  Milk 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Tarragon 1 Pinch
Directions

Wash kale and trim away tough ends and heavy ribs.
Chop coarsely and cook in water to cover for 15 minutes.
Add potatoes and cook 15 to 20 minutes longer or until kale and potatoes are tender.
Meanwhile, cut sausage into 1/2-inch slices and fry in a heavy skillet until tender and nicely browned.
Add onion and saute a few minutes longer.
Discard any remaining fat.
Add milk, stirring pan to incorporate any of the brown juices from sausage, then add kale and potatoes.
Cover and simmer for 5 minutes.
Add salt, pepper and tarragon to taste and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Sausage

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