1 lb. Dutch sausage
2 bunches fresh kale
1 tsp. Worcestershire sauce
7 - 8 med. potatoes
1 tsp. salt
1 tsp. pepper
1 tbsp. butter or oil
Shred kale from stalks and discard stalks. Cook kale in 2 - 3 quarts of water with salt. Kale should gently boil for 20 minutes or until limp. (Original recipe calls for boiling one hour.) While kale is cooking, cut sausage into 3/4 to 1 inch chunks. Saute sausage in butter or oil mixed with Worcestershire sauce.
When kale is finished cooking, drain and cut very fine. Add pepper and put aside. Cook peeled potatoes until tender. Drain. Mash with fork and mix with kale. Season with butter, if desired. (Original recipe, 1/2 cup.) Sausage can be added to potato - kale mixture, or served along side.
Serve with Mrs. T's Pierogies and Fresh White Sweet Corn.
Prices Valid November 4, 2012 to November 10, 2012
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