Potato Kale And Kielbasa Casserole For Two Recipes

POTATO, KALE, AND KIELBASA CASSEROLE FOR TWO

Steps:

• 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.

POTATO, KALE, AND KIELBASA CASSEROLE

Steps:

• In a kettle combine the potatoes, peeled and quartered, 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. Add the butter, 1/2 cup of the broth, the vinegar, and salt and pepper to taste and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 20 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 cup of the MÜnster into the potato mixture and spread the mixture in a buttered 13- by 9-inch baking 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 and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining MÜnster, and pour the remaining 1/4 cup broth on top. The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through.

KIELBASA AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
• Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.

KIELBASA KALE STEW

Steps:

• Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender, about 20 minutes. Reserve the cooking liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes.
• Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot.

CREAMY POTATO KALE GRATIN RECIPE BY TASTY

Steps:

• Thinly sliced the potatoes, roughly ¼-inch (5mm) thick.
• Remove stems from kale and cut into ¾ inch-1 inch (2 cm) pieces.
• For the Béchamel sauce, add butter and garlic to a saucepan on medium heat and sauté until aromatic.
• Add flour and mix until mixture browns slightly.
• Add milk, salt, and pepper and simmer on low heat until mixture thickens.
• In a medium-sized oven dish, lay a hefty bed of kale adding olive oil, salt, and pepper and gently mixing.
• Starting from one side layer your potatoes across the kale covering the entire dish.
• Gently press the potatoes and kale mixture down to make more room in the dish.
• Drizzle half of the Béchamel sauce across all of the potatoes.
• Repeat the process and add another layer of kale, olive oil, salt, pepper, and potatoes and cover with remaining sauce.
• Garnish to taste with parmesan, Gruyère, and bread crumbs
• Bake at 350°F (180°C) for 30 minutes covered. Remove cover and bake an additional 30 minutes.
• Enjoy!

KIELBASA AND POTATO BAKE

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, mix together soup, onion, milk, garlic, salt and pepper.
• Stir, in potatoes and kielbasa.
• Spoon into a 7x11 inch casserole dish.
• (if the potatoes are extra large, I use a 9x11 in casserole dish.) Place casserole on a baking sheet and bake in the preheated oven for 90 minutes or until potatoes are tender.