Kale was once barely known in the United States, though it has long been a popular green in Germany, the Netherlands, and Scotland because it grows best in northern climates. This is a hearty dish that can be enjoyed no matter where you live.
- Yield: 4 Servings
- 1½ pounds red potatoes, quartered or cut into eighths
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- ½ pound sweet or hot Italian sausage, sliced 1 inch thick
- 1 onion, halved and slivered
- 8 cups chopped fresh kale, tough stems discarded
- 1½ cups chicken broth
- 1 can (15 ounces) cannellini beans, rinsed and drained
How to Make It
- Preheat the oven to 425˚F. Lightly grease a large baking sheet with oil.
- Combine the potatoes, 2 tablespoons of the oil, garlic, oregano, and salt and pepper to taste in a medium bowl and toss to coat. Spread out in a single layer on the baking sheet and roast for about 25 minutes, until browned and tender.
- Heat the remaining 1 tablespoon oil in a large skillet. Sauté the sausage and onion in the oil until the sausage is mostly browned, 4 to 6 minutes.
- Stir in half the kale and all the broth. Cook, stirring, until the kale is wilted. Stir in the remaining kale. Cover and simmer for about 5 minutes, until the kale is wilted and tender but still bright green.
- Mix in the beans, then the potatoes, Season with salt and pepper and serve at once.