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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drop kale into enough boiling, lightly salted water to cover completely. | 2. Reduce heat to medium and cook uncovered for 30 minutes. | 3. Add potatoes and cook for 30 minutes longer, or until kale is tender; potatoes should still be intact. | 4. Remove potatoes with slotted spoon and set aside. | 5. Drain kale in a colander, pressing firmly to remove excess liquid. | 6. Chop coarsely. | 7. Heat milk and lard in a heavy 2- to 3-quart saucepan over medium heat, stirring frequently, until lard is melted and small bubbles appear around the edge of the pan. | 8. Stir in kale, potatoes, and salt. | 9. Reduce heat to low, cover tightly, and simmer for about 20 minutes. | 10. Meanwhile, prick sausage in several places. | 11. Lay flat in a skillet and add enough cold water to cover completely. | 12. Bring to a boil over moderate heat. | 13. Reduce heat to low and simmer 10 minutes. | 14. Drain sausage on paper towels. | 15. Split sausage casing with a sharp knife and remove it. | 16. Slice sausage into 1/4" thick pieces. | 17. To serve, mound the kale and potatoes in the middle of a large deep platter and arrange the sausage around the rim. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kale	2	lbs	washed trimmed	444.5211	79.3788	38.8276	8.4368
water				-	-	-	-
salt				-	-	-	-
baking potato	2		peeled cut	-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
lard	4	tablespoons		461.824	0.0	0.0	51.2
salt	1	teaspoon		-	-	-	-
pepper				-	-	-	-
kielbasa	1			1025.12	17.6901	59.4207	79.8324
cold water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.