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Potato, Kale & Kielbasa Casserole




Source of Recipe


by catmama635/EDC, from Gourmet magazine


Recipe Introduction


It makes a lot; usually I make it in two smaller baking dishes and freeze one.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8476.5

List of Ingredients




6 medium baking potatoes
1/2 stick butter
3/4 cup chicken broth
2 Tbls. cider vinegar
1 big bunch of kale, stems discarded
1/2 lb. munster cheese, grated (abt. 2 cups)
1 lb. kielbasa, cut crosswise into 1/4 in. thick pieces
2 large onions, sliced thin

Recipe



In a kettle combine the potatoes, peeled and quartered, with enough water to cover by 2 inches, bring 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 mash or put 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 munster cheese into the potato mixture and spread the mixture in a buttered 13x9 in. 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 cheese and pour the remaining 1/4 cup broth on top.

Bake in a preheated 400 degree oven for 20 minutes or until it is heated through.