Kielbasa Kale Stew

I liked this take on the Portuguese linguica stew. I browned the kielbasa with onion and garlic. I like some potato chunks so, I only blended 2/3 of the potatoes. I used swiss chard instead of kale.

My family Loves this stew. I did make a few changes. Firstly, I used a whole package of kielbasa (what are you going to do with a piece leftover). I cut it in half,then in thin slices and browned it first, making sure to scrape up the browned bits on the bottom when adding the water. I added onion cooked till soft. I kept these off to the side until the potatoes were done. I just mashed the potatoes until chunky in the water instead of using a blender.Some of the potato is still mashed totally so there is some thickening. I felt the consistency would be better that way. I have used chicken broth a few times, for part of the liquid. It is a bit more flavorful perhaps. I also used more kale than suggested as I had a large package, and didn’t have a use for the rest. That also makes a thicker soup. When preparing the kale, if you aren’t used to using it, make sure you cut off the thick stems, they are just too chewy and don’t soften enough unless cooked for a long time. Also, cut the kale up in really small pieces so you don’t end up with kale dripping off of the spoon. All in all a great stew/soup if you like kale.

Not great. You need to be very liberal with the spices, for one. The kielbasa with the veggies is an odd pairing. It’s edible but won’t bowl you over.

Delicious and hearty. Great for a cold fall day.

This is our new favorite soup. Like other reviewers, I brown the sausage with an onion in the soup pan, set aside and then boil the potatoes, which I then hand mash right in the pan. Finally, when I add the Kale and sausage back in, I also add in 1/2 cup of lentils and teaspoon or so of fennel seeds. This is an easy fall soup that has plenty of leftovers.

Surprisingly Delicious!! I just wanted to make something new with kielbasa sausage…came upon this recipe and figured why not doesn’t sound too bad… Doesn’t Sound Too Bad???!! Please it’s DELICIOUS!!!! Only differences I did were: I used “baby kale” & 4.5 potatoes because that’s all I had… I also added half a cube of chicken buillion & 1 whole cube of vegetable buillion and I eyed the water to be about 2inches over to cover the ingredients. So mine wasn’t too too thick.. I wanted it to be more like a soup vs stew. It is SO GOOD!

I used canned quartered potatoes. I added a diced onion and some garlic to the browning sliced sausage. I used a quart of chicken broth for half of the liquid. The crowd at the lake loved the soup!

I added some diced onion and crushed red pepper and used vegetable soup base .

Like others, I added about half an onion and four cloves of garlic. Also used 8 cups of low sodium chicken broth instead of water. Turned out great!

Loved this soup!! Added onion, carrots, and garlic to bulk it up a bit!

This was amazing. When I looked at the photos I wasn’t too sure about this recipe. And when I made it I was thinking that it least it’s healthy. But when I tasted it- Wow! This recipe was delicious! I couldn’t believe it. I used an immersion blender which made it very easy to make. I used turkey kielbasa also. I will serve this often.

I halved the recipe but did add more sausage(12 oz pkg). I browned it in pan and then set aside. I did use ckn broth for water and sauteed onion and garlic to add to broth for potatoes. Glad I did, or else the flavor would have been bland. You can mash the potatoes right in the broth. Ended up thick so I had to add water. If I make again, I’ll have to add more onion and garlic.

Definitely a go-to soup on chilly fall/winter days. This recipe was a good start, but as with many other reviewers I made several modifications. 6 red potatoes, not peeled, sliced into thin rounds – 2T butter – 10 c broth – 2T salt – 1t pepper – 1/2t crushed red pepper – 1/2 c diced onion – 1t minced garlic – kale bunch – 1 lb diced carrot – 1 lb turkey kielbasa. Sautéed kielbasa, onion, and garlic, then added all remaining ingredients and simmered for about an hour. The potatoes broke apart nicely so I didn’t mash them any further before serving.

I’m rating this a four because I didn’t actually make it the way it says to. I liked the premise of the recipe but made some changes cause we LOVE flavor!! First I cut up and sautéed the kielbasa, set it aside, added the butter and sautéed 1/2 an onion and 2cloves if garlic. Added a quart of homemade chicken broth and 3cups of water. Added potatoes + dashes of salt, garlic salt, pepper and about 1/4 tsp rosemary. When potatoes were close to tender I added 1/2 cup milk and kielbasa. Let summer 10 mins. Added kale til slightly past wilted. Super delish!! Will make again!

Made it today. Added some white wine, Worcestershire, 1/2 diced canned tomatoes and a little garlic powder. Charlene

Well, I always hate when someone rates a recipe without following it precisely, but since I gave it 5 stars, I’m going to do so with a relatively clear conscience. I read others reviews and made some changes up front. First, because I’m nothing if not lazy, after I cooked my cubed potatoes for about 20 minutes, I just mashed them up a bit in the pot. Oh, and I used chicken broth mixed with water because I just assumed that would taste better, and I think that was a good call. And I used most of a bag of collard greens instead of kale, because that’s all my grocery store had the day I was there, and I follow the path of least resistance. I also did saute my polska kielbasa a little, along with some onions, and this too, seemed to work out well. We LOVED this, with a cake of cornbread.

I loved this. I used “Better than Bouillon” in the potato cooking water/soup water and was glad I did. Because of that I omitted adding additional salt. I added a can of cannelloni beans and instantly regretted it because they were pretty mushy, right out of the can….. so I used my hand blender and blended the beans and the potatoes so they became smooth and disappeared in the stew…. that made it SO thick and yummy (and I loved the bean taste without actually eating beans) that I think I’ll do that next time … in fact I may leave out the potatoes next time and use two cans of beans, blended, to get the same effect without all the potato calories/carbs. Again, really good.

This has become one of our new favorite dishes! I did make a couple small modifications based upon other reviews. I used pre-cooked smoked turkey sausage and sauteed it with the butter in the pan I later boiled potatoes in. Also I mashed the potatoes in the water and then put small batches in the blender to make it really creamy. I also added 2 tblsp better than bullion chicken or vegeatable flavor, carrots, celery and chopped garlic. We also REALLY love kale and are light meat eaters so I usually double the recipe except for the meat portion. This recipe is super versatile and works great with broccoli, chard, sweet potatoes or almost any other veggie you want to try. Thanks for sharing this one!

Very nice, simple and healthy. I mashed the potatoes in the water. I like the idea how the potatoes thicken the soup. It was fine as is, but maybe a little garlic powder could be added. Perhaps some chicken broth to replace part of the water.

I made several changes, mostly in technique. First, brown the sausage in the soup pot. Remove most of the fat. Cook the potatoes in the same pot (omitting the butter). Don’t drain and mash; instead, use a hand blender to puree most of them, leaving some chunks. Omit the 20 minutes of simmering– just add the rest of the ingredients, then simmer until the kale is tender – maybe 15-20 minutes. This approach greatly shortens the overall cooking time, produces fewer dirty dishes, and leaves you with some nice potato chunks in the soup.

This was quite good. I made modifications based on others’ reviews. And as I came on to review this, I noticed I left out the butter! Oh well, it was very good anyhow and I DID use a little olive oil as I cut up 1 pound of kielbasa and sauted it a bit with onions and garlic before adding it to the soup. I also used chicken broth rather than water but less, probably 6 cups. I don’t think I used that much kale…I used a bag of fresh kale from Trader Joe’s that was already chopped. It was my first experience using kale. I will make this again.