by Loves Food Loves to Eat
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Loves Food Loves to Eat's Notes:
Expand1 tablespoon butter Ask a question about this ingredient
1 large yellow onion, diced Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
2 carrots, chopped Ask a question about this ingredient
4 fully cooked smoked sausage links (like spicy andouille, sliced) Ask a question about this ingredient
2 large russet potatoes, peeled and cubed Ask a question about this ingredient
1 large sweet potato or yam, peeled and cubed Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
pinches rosemary (fresh or dried) Ask a question about this ingredient
red pepper flakes to taste Ask a question about this ingredient
1 bunch kale, washed, ribs removed, chopped Ask a question about this ingredient
8 cups broth--chicken or vegetable Ask a question about this ingredient
Add a few pours of olive oil and the butter to a stock pot or Dutch oven, heat on medium. Add onion, and cook until translucent. Add garlic and carrots, and cook until fragrant, but don’t let garlic burn or brown too much. Add salt, pepper, rosemary, and red pepper flakes to taste.
Ask a question about this stepAdd sausage, and cook until slightly crisp on the edges—we want it to really meld with the flavor of the onions and garlic, and to release some of it’s fat into the pot. Next, add russet potatoes and cook for a minute or two, just long enough for the potatoes to start sticking to the bottom of the pot, but not enough to burn.
Ask a question about this stepAdd broth, and bring to a boil, scraping cooked bits off the bottom of the pot. Boil for a few minutes, then add the sweet potatoes. Taste, and add more salt/pepper/flakes, if needed.
Ask a question about this stepTurn heat to medium/low, cover, and simmer. When potatoes are soft and starting to break apart (you’ll have to start checking after about 10 minutes), add kale.
Ask a question about this stepCook for a few more minutes, until kale has reduced, and serve (with crusty French bread on a blustery night).
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Amanda is a co-founder of Food52.
