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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Several years ago, I had a dish in a local restaurant that was so good I was determined to duplicate it at home. I played with the recipe until I finally got it right. That gratifying experience sparked my interest in creating tasty dishes like this.John Croce Jr., Yarmouth, Massachusetts Ingredients:
1 pound bulk pork sausage |
2 medium onions, chopped |
2 tablespoons olive oil |
2 garlic cloves, minced |
3 cans (14-1/2 ounces each) chicken broth |
2 cups water |
3 teaspoons chicken bouillon granules |
10 cups chopped fresh kale |
3 medium potatoes, peeled and cubed |
2 cans (15-1/2 ounces each) kidney beans, rinsed and drained |
Directions:
1. In a Dutch oven over medium heat, cook sausage and onions in oil for 5 minutes or until sausage is browned; drain. Add garlic; cook for 1 minute longer. Add broth, water, bouillon and kale; bring to a boil. Reduce heat; leaving the cover ajar, simmer for 1 hour.
2. Add potatoes and cook for 10-15 minutes or until tender. Add beans; heat through. Yield: 12 servings (3 quarts).
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