Brad’s Produce Recipe Blog

3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon  Olive Oil
4 cups chicken broth
2 medium potatoes, peeled and cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 bunch kale, trimmed and chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 pound  fully cooked Polish sausage or turkey kielbasa, sliced

In a large saucepan or Dutch oven, saute onion and garlic in oil until tender.  Add the broth, potatoes, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  
Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage; cook over medium-low heat until kale is tender. Yield: 7 servings.