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| What You Need: |
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1 pound kale or collard greens (Kale is preferred for this dish.)
1/3 pound dried small white beans, soaked in water overnight and drained
˝ cup olive oil
3 medium yellow onions, peeled and thinly sliced
3 quarts Chicken Stock or use canned
˝ pound Smoked Sausages (Kielbasa), sliced
˝ pound potatoes, peeled and grated
Salt and freshly ground black pepper to taste
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| How To Cook: |
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1. Remove the large ribs of the kale and slice the vegetable into very thin strips, as thin as possible. Place in a bowl of cold water for 1 hour. Drain well.
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2. In an 8-quart soup pot saute the onions in the olive oil. Add the kale, Chicken Stock, and remaining ingredients, including the drained beans. Simmer for 1˝ hours, covered.
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3. Taste for salt and pepper before serving.
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