Kale and Sausage Supper

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 268.3

Total Fat: 18.2 g
Cholesterol: 18.8 mg
Sodium: 628.4 mg
Total Carbs: 20.1 g
Dietary Fiber: 3.8 g
Protein: 7.6 g

View full nutritional breakdown of Kale and Sausage Supper calories by ingredient

Introduction

The apples simmered with this dish take a bit of the tangy edge off the sauerkraut, and adds depth to the potatoes, making this a tasty, truly one pan meal. The apples simmered with this dish take a bit of the tangy edge off the sauerkraut, and adds depth to the potatoes, making this a tasty, truly one pan meal.

Minutes to Prepare: 15

Minutes to Cook: 45

Number of Servings: 8

Ingredients

12 oz. Polish Kielbasa (may substitute bulk or link sausage)

2 C Kale, fresh (or Swiss Chard), chopped w/tougher rib removed if necessary

1 C onions, chopped coarse

2 C apples, skin on, any cooking-type, quartered & sliced

2 C Sauerkraut w/Juice

2 Tbls safflower (or other high heat) oil

Directions

Chop onions, quarter & slice potatoes & apples, wash/drain, chop kale/chard; Place oil in warmed 10-12" dutch oven or deep skillet; Slice sausage link(s) in 1/8" rounds and brown in 10-12" dutch oven or skillet w/lid (crumble fry bulk sausage if used);

Add onions and potatoes and brown on med (approx 8 minutes) til onions are clear (note: sticky bits in pan are ok, just don't "burn") add sauerkraut w/juice (which will "deglaze the sticky bits) cover and simmer 10 minutes; stir to mix and set greens on top; layer apples over the greens, re-cover and simmer w/out stirring 20-30 minutes more on low; Remove from heat, stir once to mix all and serve w/mustard on the side. Makes about 8 1 C servings depending on how much your kale and apples cook down.

Number of Servings: 8

Recipe submitted by SparkPeople user OREGONWOMAN.