Preparation / Directions:
Drop the kale leaves into enough lightly salted boiling water to cover, then continue to cook uncovered for 30 minutes over moderate heat. Add the potatoes and cook for 30 minutes more, until the kale is tender and the potatoes are still intact. Remove the potatoes with a slotted spoon and set them aside. Transfer the kale to a strainer and press to remove as much of the cooking liquid as possible, then chop the kale coarsely. Heat the milk and butter in a heavy 2 to 3 quart (2-3 L) saucepan until almost boiling. Add the potatoes, kale, salt, and pepper. Reduce the heat to low and cook for 20 minutes, tightly covered. Slice the sausage into 1/4 inch (1 cm) rounds and add to the pot. Continue simmering for 5 minutes, until the sausage is warmed through. To serve, mound the kale and potatoes in the center of a serving platter, and arrange the sausage around the rim.
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