pounds small red potatoes
8 cups chopped kale (about ½
1 tablespoon plus 1 teaspoon canola oil, divided
1 pound cooked chicken sausages, halved lengthwise
1 large sweet onion, halved and thinly sliced
3 tablespoons all-purpose flour
3 cups reduced-sodium chicken broth
3 tablespoons coarse-grained mustard, divided
1 teaspoon butter, melted
cup nonfat buttermilk
Ground black pepper, to taste
In a large pot over high, bring 4 quarts of lightly salted water to a boil. Add the potatoes and kale, then boil until the greens are tender, about 4 to 5 minutes. Use a slotted spoon to transfer the kale to a colander. Rinse under cool water, then set aside to drain.
Continue cooking the potatoes until very tender when pierced with the tip of a knife, about another 20 minutes. Drain and transfer to a large bowl. Add the kale and set aside.
Meanwhile, in a large nonstick skillet over medium-high, heat 1 teaspoon of the oil. Add the sausages and cook until browned, about 2 minutes per side. Remove to a plate and set aside.
Return the skillet to medium-high heat. Add the remaining 1 tablespoon of oil. When hot, add the onion and saute until softened and slightly browned, about 5 minutes.
Add the flour and cook, stirring constantly, for 2 minutes. Stir in the broth and bring to a boil. Reduce heat to achieve a steady simmer, then stir in 1 tablespoon of the mustard, and return the sausages to the skillet.
In a small bowl stir together the remaining 2 tablespoons of mustard, the butter and the buttermilk. Pour the buttermilk mixture over the potatoes and kale and using a potato masher, smash coarsely. Season with black pepper.
Serve the sausages and potato-kale mash topped with the onion gravy.
@Recipe nutrition:Nutrition values per serving: 348 calories, 16 g fat (4 g saturated),31 g carbohydrates, 3 g fiber, 21 g protein, 61 mg cholesterol, 806 mg sodium.