Ingredients
- 2 medium russet potatoes
- 1 teaspoon canola oil
- 1 package turkey or regular kielbasa sliced, about 14 ounces
- 1 large red onion chopped
- 3 slices bacon cut into 1-inch pieces
- 5 cups Kale sliced
- 1 sweet potato diced
- 1 2/3 cups chicken broth
- 1 teaspoon Cavender's Greek Seasoning
- Pepper to taste
Servings:
Instructions
- Wash russet potatoes and carefully pierce repeatedly with a knife. Wrap in two wet paper towels and microwave for 5 minutes. Allow to cool.
- In a large skillet with a lid, heat the oil over medium heat. Add three-fourths of the sausage, reserving the rest. Sauté on each side for about 3 minutes. Remove and set aside.
- Add onion and bacon to the same skillet and cook 5 minutes. Add kale, sweet potato, chicken broth and reserved kielbasa. Cover and cook for 15 minutes, or until vegetables are tender.
- Meanwhile, chop cooked russet potatoes.
- When the main mixture is almost cooked and the moisture has evaporated, add in the potatoes and sautéed kielbasa.
- Season with Cavender’s and pepper. Serve.
Recipe Credits:
Juliana Goodwin
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