Kielbasa has always been a favorite around our house. My husband is of Polish heritage, so he is a fan. Although I am not Polish, I was raised in an area of Western Pennsylvania that has a huge Eastern European population, and kielbasa (or kolbassy as I knew it as a kid) was common fare. These days, it is easily found at any market, and makes for a quick, affordable meal. Although we often have it paired with some type of cabbage and/or noodles, tonight I decided to change it up a bit and pair it with some kale and potatoes for an easy fall supper.
I already had a big bag of red potatoes that I needed to use, and I was able to pick up a huge bag of kale for $2.49. I used turkey kielbasa here, but you could use any type of fully-cooked smoked sausage that suits you. If you're not a fan of kale, go ahead and substitute red or green cabbage. I think even some shredded Brussels sprouts would be amazing!
2 tablespoons olive oil
1 tablespoon butter
12 ounces of fully-cooked turkey kielbasa (or other smoked sausage), 1-inch slices
1 onion, sliced
1 pound potatoes, 1/4-inch slices
2 big handfuls of kale, stems removed and chopped into bite-size pieces
2 cloves garlic, minced
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 cups chicken broth (I use water + chicken base when I don't have homemade stock on hand)
1 teaspoon paprika
1 teaspoon dried thyme
salt and pepper
1. In a large skillet, over medium-high, heat the oil and, then saute the kielbasa slices for 3-4 minutes, until lightly browned. Remove the kielbasa to a plate and set aside.
2. In the same pan, add the butter, then saute the onions for 4-5 minutes, until they begin to soften and start to turn golden. Add in the potatoes, kale, and garlic, Sprinkle with a little salt and pepper, and continue to cook, stirring, for another 5 minutes.
3. Mix the vinegar, sugar, mustard, broth, paprika and thyme together, then pour over the potato and onion mixture. Scrape the bottom of the pan to loosen any of the flavorful brown bits stuck to the pan, Bring to a boil, then reduce to a simmer. Cover with a lid, but leave it slightly ajar to allow the liquid to reduce. Continue to simmer for about 15 minutes, or until the potatoes and kale are tender. Stir occasionally, adding a little water or stock to the pan, if necessary.
4. Add the kielbasa back to the pan and stir to combine. Before serving, season generously with salt and pepper to taste.