Pharyngula Wiki

3 Tbsp olive oil
1 smoked kielbasa (about 1 pound) sliced into small, thin, bite sized pieces

3 onions, roughly chopped

1 sweet/hot red pepper (a fresh cherry pepper works perfectly (I suppose a jalapeno or serrano would also work))

2 cloves garlic, minced

1 cup white wine

36 ounces good chicken stock 2 bay leaves

1 Tbsp dried dill weed (trust me on this, it works)

4 potatoes, cut into 1 inch cubes (with skin)

3 large handfuls of kale and/or chard, cut or torn into large pieces

Heat the olive oil in a large stock pot until it runs freely. Add the kielbasa and fry over high heat to brown the sausage. Don’t worry if it sticks. As the sausage begins to brown, add the onion, pepper and garlic. Continue frying, stirring constantly, until the onion begins to turn translucent. Transfer the contents of the pan to a plate and let the pot heat up again.

Add the wine. Use a spatula to scrape up all of the little bits off the bottom of the pan. Add the stock, the sausage, onion and pepper mix, the bay leaves, the dill, and the potatoes. Add enough water to cover the solids by about an inch. Bring to a boil and simmer, hard, for about 10 minutes.

Add the kale and/or chard, mixing thoroughly. Cover the pot and simmer hard for about 4 minutes. The greens should be dark green (unless, of course, the kale is purple) and slightly past al dente.

Serve and enjoy.