Dutch Kale with Potatoes and Sausage
|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)|
|Black pepper||1⁄8 Teaspoon|
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.