This is a childhood dish of comfort for me and last night, I made it for The Gourmand. It’s my dad’s recipe and nothing like it exists online, as far as I could find. In my dad’s words, “you could make this as easily as boiling kale in water, or turn it into a fancy meal!”
Here’s what I did. Feel free to experiment, and share your results!
Kielbasa & Kale
1 T olive oil
1 cup bite-sized chunks of kielbasa
1/2 cup chopped onion
4-5 cups cleaned, chopped kale*
2 T Frank’s Red Hot Sauce
1 T Bragg’s Apple Cider Vinegar
~2 cups chicken stock
2 carrots, diced
Heat the oil in a pot large enough to hold all the kale. I used a 6 quart pot. Add the kielbasa and cook, stirring occasionally, until it starts to brown. Add the chopped onion. When the onion is soft, add the kale hot sauce, vinegar and stock. The stock should almost cover the kale. Simmer uncovered, stirring occasionally, for about 2 hours. The stock should condense and you’ll be left with braised greens in broth. At the last 20 minutes, add the carrot.
*When cleaning kale, wash it very well, looking for grit and bugs hiding in the curly leaves. To clean kale, remove the tough core, then chop into bite-sized pieces. The easiest way to remove the core is to (if you are right-handed) hold the end of the stem in your left hand, with the ruffles of the leaves facing up. Hold your knife (a very sharp chef’s knife, ideally) in your right hand and slide the blade away from you along the stem at at 45 degree angle to the stem. If you can’t visualize this, after a leaf or too, you’ll see what I mean.
Serve as a side to meatloaf or roasted chicken, or by itself. We had it alone, with garlic and cheese brioce toasts. Yum!