Categories: Meats, Soups, Vegetables 
      Yield: 4 servings 
  
      1 tb Olive oil 
    1/2 lb Smoked sausage 
           -- sliced 1/2" thick 
      1 qt Chicken broth 
      1 md Onion, thinly sliced 
      3 md Potatoes, sliced 
      1 lg Bunch (abt. 1 lb.) kale 
           -- shredded or 
           -- sliced very thinly 
           Freshly ground black pepper 
           Salt (opt'l.) 
  
  Heat oil in a skillet; saute the sausage just until the fat is rendered, 
  about 3 to 5 minutes.  Drain on paper towels and reserve. 
   
  Bring broth to a boil with the onions and potatoes; simmer 10 to 15 minutes 
  until potatoes are very tender.  Mash onions and potatoes in the broth with 
  a potato masher or slotted spoon.  Add drained sausage slices and the kale. 
  Bring to a boil and then simmer for 3 to 5 minutes, until kale is tender. 
  Taste for seasoning - depending on how spicy your sausage is, add salt and 
  pepper to taste.  Serve piping hot. 
   
  Shepherd writes: "For a cold night, serve with a warm crusty bread and good 
  beer or red wine for a complete meal." 
   
  Recipe developed by Renee Shepherd and Fran Raboff.  From 1992 "Shepherd's 
  Garden Seeds" catalog.  Pg. 16.  Posted by Cathy Harned.