• 6-8 kale leaves
• 2 Tbs. olive oil
• 1 lb. potatoes
• 2 Tbs. butter
• 1 lb. chicken sausage
• 2 qts. vegetable or chicken broth
• 1 c. chopped onions
• 2 c. tomato sauce
• 1/2 c. chopped carrots
• 1 1/2 c. cooked kidney beans
• 2 tsp. chopped garlic
• salt and pepper

In a large pan, sauté onions, carrots, and garlic in oil and butter, cooking until softened, about 5 minutes. Add broth and peeled and chopped potatoes. Simmer, partially covered for 15-20 minutes or until the potatoes are cooked. Mash potatoes against the side of the pot (or puree with some of the broth and return to pot). Stir in tomato sauce and beans and simmer for 10-15 minutes. Add sautéed sausage and kale leaves cut into strips. Cook 5-10 minutes longer and season to taste.

Adapted from The Victory Garden Cookbook by Marian Morash.