Ingredients
1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices3 medium Yukon Gold or red potatoes, chopped2 medium onions, chopped2 tablespoons olive oil1 bunch kale, trimmed and torn4 garlic cloves, minced1/4 teaspoon pepper1/4 teaspoon salt2 bay leaves1 can (14-1/2 ounces) diced tomatoes, undrained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 carton (32 ounces) chicken broth
Preparation
In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer.
Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.
