Kale, Kale and More Kale

As soKielbasa Potato Kale Skilletme of you know, I love a bargain.  Especially when that bargain is food.  Why?  Because I love to cook AND food is one of the best ways to save money.  Everyone has to buy food!  Everyone!  If we have a $200/week (sorry, I’m choking) food bill, cutting back is one of the best ways to save money.  I’m sure I could have a $200 food bill but I am too  cheap thrifty to spend that much.  Instead my food bill is about $40-$60 per week depending upon how many I am feeding…and who is living in the house or living at school.  One of my daughters likes organic food, so our food bill may go up when she is home.

So, last week, I was shopping at my favorite produce market…Friendly Fruit, aka leftovers from Sid Weiner’s Gourmet Outlet.  They had a huge, I mean huge bag of chopped kale for $2 or $3.  All chopped and washed, ready to go.  I could not, would not pass that up!  I thought I would just make some Kale Soup and some smoothies.  Well, it was A LOT of kale.  And, I did not feel like Kale Soup.  While I did make many smoothies, I happened along to a recipe for Potato Kielbasa Skillet at the Taste of Home website.  I had to change up a few things, like add kale instead of spinach, remove the bacon and thyme from the recipe and change the cooking instructions.  Basically, I made another recipe with what I had on hand and what I like.  The result was an amazing dish that I know I will be making again.  Plus,  it was all done in one pan and in less than 30  minutes.  I hope you enjoy it, too!


Kielbasa, Potatoes and Kale Skillet

  • 1 pound potatoes, cubed
  • 3 tablespoons water
  • 12 ounces smoked kielbasa
  • 1/2 cup onion, chopped
  • 1 tablespoon olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 dashes of pepper
  • 4 cups chopped kale
  1. Place potatoes and water in the Rockcrok or other microwavable and stovetop safe pan. Cover and microwave on high for 4 minutes or until tender; drain.
  2. Add oil, kielbasa and onion to the potatoes.  Saute for 15 minutes or until kielbasa and potatoes are lightly browned. Stir occasionally so the potatoes do not burn.
  3. Combine the brown sugar, vinegar, mustard and pepper; stir into potato/kielbasa mixture. Bring to a boil. Reduce heat; add kale simmer, uncovered, until kale is wilted.

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