Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 large onion, diced
- 4 cups kale, torn into bite-size pieces and rinsed
- 2 14-ounce cans reduced-sodium chicken broth
- 4 plum tomatoes, chopped
- 2 cups diced cooked potatoes, (see Note), preferably red-skinned
- 1 tsp. chopped fresh rosemary
- ½ tsp. freshly ground pepper
- 1 12-ounce package cooked chicken sausages, halved lengthwise and sliced
- 1 Tbsp. cider vinegar
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion and kale and cook, stirring often, until the onion starts to soften, 5 to 7 minutes.
- Stir in broth, tomatoes, potatoes, rosemary and pepper. Cover, increase heat to high and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until the vegetables are just tender, about 15 minutes. Stir in sausage and vinegar and continue to cook, stirring often, until heated through, about 2 minutes more.
Nutrition
Nutrition: 196 calories; protein 13.1g; carbohydrates 21.8g; dietary fiber 2.8g; sugars 4.9g; fat 6.8g; saturated fat 0.6g; cholesterol 40mg; vitamin a iu 1417IU; vitamin c 29.2mg; folate 36.7mcg; calcium 41.7mg; iron 0.9mg; magnesium 28.2mg; potassium 544.2mg; sodium 330.4mg; thiamin 0.1mg
Image courtesy of RecipeTinEats.com
Image courtesy of ServedFromScratch.com
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