Recipe by Denise in da Kitchen
From TOH, this looks like a quick and easy weekday dinner for my DH. A good use for that occasional left-over kielbasa.
Top Review by whatscooking
This was good and was well received. I used half and half but I'd use whipping cream next time to get the richness. I would also add a lot more greens, but that's a personal preference. I also found it needed some salt. Thanks for the recipe.
- 226.79 g smoked kielbasa or 226.79 g Polish sausage, cut into 1/2-inch pieces
- 3 slice bacon, diced
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 354.88 ml reduced-sodium chicken broth
- 354.88 ml water
- 2 medium potatoes, peeled and cubed
- 2.46 ml chicken bouillon granule
- 0.59 ml pepper
- 2 kale leaves, torn or 2 chopped fresh spinach
- 118.29 ml heavy whipping cream or 118.29 ml 2% low-fat milk
Directions See How It's Made
- In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings.
- Add onion and garlic; cook over medium heat for 2 - 3 minutes or until onion is tender.
- In a large saucepan, bring broth and water to a boil.
- Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender.
- Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted.
- Reduce heat. Add the cream; cook 1 minute longer or until heated through.