Portugese Potato & Kale Stew
(serves 4)
Peel and quarter:
3 lb russet potatoes
     
Put them in a heavy soup kettle, with:
3 kielbasa, sliced into thick pieces
and saute over medium heat, adding a little olive oil if the kielbasa is not greasy enough to yield some fat to fry the potatoes.  Cook 15 minutes, stirring occasionally, to brown the potatoes.
   
Combine:
1/8 t saffron threads
1 c warm water
1/4 c sherry
and let sit 15 minutes to release the saffron flavor and color.  Then pour it into the potatoes and kielbasa.  Cook over medium heat for 15 minutes, then add:
1 bunch kale, coarsely chopped
with a little more water.
     
Cover and simmer over low heat for 30 minutes.  Add salt, to taste.  The potatoes get soft and the liquid forms a thick gravy.  Serve hot, with plenty of gravy spooned over the potatoes.
Notes & Variations:
  1. This is a simple and hearty winter dish, and leftovers are great refried for breakfast.  The ingredient proportions are not very critical, so you can't go wrong.
  2. Add some chili flakes to give the dish an extra bite.