VEGETABLES - POTATO, KALE AND KIELBASA CASSEROLE

3 pounds russet baking potatoes or Yukon Gold potatoes

2 tablespoons unsalted butter

¾ cup homemade chicken broth

2 tablespoons cider vinegar

1 ½ pounds kale, coarse stems discarded and the leaves washed well

1/2 pound Munster, grated coarse (about 2 cups)

~1/2 to 1 pound smoked kielbasa, cut crosswise into 1/4-inch-thick pieces

2 large onions, halved lengthwise and sliced thin crosswise

Grated Parmesan cheese

In a large saucepan, combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches.  Bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender.  Drain in a colander and force the potato pieces through a potato ricer.  Add the butter.

Mix together the broth, cider vinegar, salt and black pepper to taste.  Add the broth to the potato mixture.  Combine well.

In another saucepan, bring about 3 quarts of water to boil.  Add the kale, and boil it for 15-20 minutes, or until it is crisp-tender.   Drain the kale in the colander, refresh it under cold water, and press out the excess water.  Coarsely chop the kale.  Stir the kale and 1 cup of the Munster into the potato mixture. 

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.  Add ¾ of this mixture into the potato mixture, stir well.  Spread the mixture in a buttered 13- by 9-inch baking dish.  Scatter the kielbasa mixture on top of the potato mixture and sprinkle it with the remaining Munster.  Top with a little bit of grated Parmesan cheese. 

The casserole may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the casserole in the middle of a preheated 400°F. oven for 20 minutes, or until it is heated through. 

 

MY NOTE: I use less cheese and sausage sometimes and I also make this recipe without the sausage to serve as a side dish with a meat entrée. 

Edited from Gourmet Magazine, February 1992.