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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the kale (Swiss chard can be substituted) thoroughly by submerging it in a tub of cool water. Spin in a salad spinner or let drip-dry in a colander. Roll the leaves together and slice into thin strips (chiffonade). Set aside while cooking the potatoes. | 2. Wash, peel and dice the potatoes. Fill a large pot with water and add the diced potatoes. Bring to a boil and cook until soft, about 10 minutes. Drain the potatoes and return to pot. While mashing the potatoes, add the butter, half and half, salt and pepper to taste. Stir in the sliced kale and cover. | 3. Heat the kielbasa in a bit of boiling water until the sausage is hot throughout, about 8 minutes. Brown gravy is often served over the mashed potatoes. Serve a section of the kielbasa and the mashed potatoes and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kale	1	bunch		-	-	-	-
russet potato	6			-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
half	1/2	cup		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
kielbasa	1			1025.12	17.6901	59.4207	79.8324

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