Portugese
Potato & Kale Stew
(serves
4)
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Peel and quarter: |
| 3 |
lb |
russet potatoes |
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Put them in a heavy soup kettle, with: |
| 3 |
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kielbasa, sliced into thick pieces |
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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. |
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Combine: |
| 1/8 |
t |
saffron threads |
| 1 |
c |
warm water |
| 1/4 |
c |
sherry |
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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 |
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with a little more water. |
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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. |
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Notes &
Variations:
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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.
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Add some chili flakes to give the dish an
extra bite.
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