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Based on a favorite soup. As a casserole, it is easier to transport or bring to lunch at the office. Casseroles are a comfort food for me, but most serve 8 or more. This recipe is for two, but can easily be multiplied for a crowd.
- Arrange a rack in the middle of the oven and preheat to 450 degrees F.
- In a dutch oven, combine the potatoes 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. (or mash until smooth with no chunks).
- Add the butter, 1/4 cup of broth, the vinegar, and salt and pepper, to taste, and combine the mixture well.
- Bring the reserved cooking liquid to a boil. Coursely chop the kale leaves, add to water, and boil it for 10 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 1/2 cup of the Swiss into the potato mixture and spread the mixture in a buttered casserole 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. Stir them into the kielbasa.
- Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Swiss, and pour the remaining 1/4 cup broth on top.
- NOTE: The casserole may be prepared up to this point 1 day in advance and kept covered and chilled.
- Bake the casserole until heated through, about 20 minutes.