• 6servings
  • 45minutes
  • 214calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) extra-virgin olive oil

  2. 1 large onion , diced

  3. 4 cup(s) kale , torn into bite-size pieces and rinsed

  4. 2 can(s) reduced-sodium chicken broth

  5. 4 plum tomatoes , chopped

  6. 2 cup(s) diced cooked potatoes (see Note) , preferably red-skinned

  7. 1 teaspoon(s) chopped fresh rosemary

  8. 1/2 teaspoon(s) freshly ground pepper

  9. 1 pound(s) cooked chicken sausages , halved lengthwise and sliced

  10. 1 tablespoon(s) cider vinegar

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and kale and cook, stirring often, until the onion starts to soften, 5 to 7 minutes.

  2. Stir in broth, tomatoes, potatoes, rosemary and pepper. Cover, increase heat to high and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until the vegetables are just tender, about 15 minutes. Stir in sausage and vinegar and continue to cook, stirring often, until heated through, about 2 minutes more.

  3. Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.


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