Kielbasa Kale Stew Recipes

KIELBSA SAUSAGE AND KALE SOUP

Steps:

• Add chicken broth, butter, potatoes and carrots into a large soup pot, stir and bring to a boil. Continue cooking on a low boil until a fork easily goes through the potatoes, about 20 minutes.
• Remove half of the potatoes/carrots from the pot and set aside for later. Use an immersion blender and blend the broth with remaining potatoes, carrots that are in the pot until creamy.
• Add sausage, kale, salt and pepper to pot, stir to combine.
• Bring to a boil and then simmer for 20 minutes. Add remaining potatoes and carrots back into the pot and stir. Serve and enjoy!

15-MINUTE WHITE BEAN, KALE & KIELBASA SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat. Add kielbasa and onion; cook, stirring, for 2 minutes. Add garlic powder, cumin, thyme, smoked paprika, salt and pepper; cook, stirring, until fragrant, about 30 seconds. Add broth, kale and beans. Cover and bring to a boil. Uncover, reduce heat to maintain a simmer and cook until the kale is tender, 5 to 7 minutes.

BIG RAY'S WHITE BEAN, KALE, AND KIELBASA SOUP

Steps:

• Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
• Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onion with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
• Pour chicken broth over kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season mixture with salt and pepper and top with Parmesan cheese.

KIELBASA & KALE

Steps:

• 1. Wash kale, remove center stems and chop. Drain well. In a large, deep skillet, heat 2 tablespoons olive oil and saute onion until transparent, about 5 minutes. Add garlic and cook 1 minute more. Add kale, water and paprika. Lower heat, cover and cook until kale is wilted and tender, 15-20 minutes. Add beans and cook until beans are heated through.
• 2. While the kale mixture is cooking, dice yam. Heat remaining olive oil and saute yams until carmelized and tender. I added a little water to the pan to speed up the cooking.
• 3. in a skillet or under the broiler, cook kielbasa until nicely browned.
• 4. Pile kale/bean mixture in center of platter. Top with carmelized yams. Slice kielbasa into 2" sections and arrange around kale.
• 5. Serve with warm, crusty bread.

KIELBASA SKILLET STEW

Steps:

• In a 12-in. skillet, cook bacon until crisp; remove to paper towel to drain. Cook sausage and onions in drippings over medium heat until onion is tender; drain. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Crumble bacon; sprinkle over stew.

KIELBASA STEW

Steps:

• In a large saucepan over medium heat, cook sausage in butter until brown. Pour broth, tomato soup and water into pan with sausage. Stir in cabbage, onion and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer 45 minutes, or until flavors are well blended. Stir in sour cream and heat through before serving.

EASY PORTUGUESE KALE SOUP

Steps:

• Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
• Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
• Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes. more. Top each bowl with 1 tablespoon Parmesan cheese to serve.

POTATO, KALE, AND KIELBASA CASSEROLE

Steps:

• In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender. Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the MÜnster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking dish.
• In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining MÜnster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through.

LOW FAT KIELBASA, KALE AND CABBAGE STEW

Steps:

• In a large stockpot or dutch oven, heat the oil over medium-high heat, and saute the kielbasa and ham for 5-6 minutes, until browned. Add the onions and saute for a few minutes more, until they are softened. If at any time the pot is looking dry, add a splash of stock to continue the saute.
• Next add the stock and the black pepper and bring to a boil.
• When boiling, add the potato flakes, stirring until dissolved.
• Add the kale and cabbage, then lower the heat to simmer and cover.
• Simmer for 20-25 minutes, or until the cabbage and kale are tender. Add the drained and rinsed beans, then simmer for an additional 10 minutes.
• Before serving, taste and add salt as needed. (It shouldn't need any as prepared stock and the smoked meats have plenty, but use your own judgment and add some if you deem it necessary.) Yum!