1. Drop kale into enough boiling, lightly salted water to cover completely. 2. Reduce heat to medium and cook uncovered for 30 minutes. 3. Add potatoes and cook for 30 minutes longer, or until kale is tender; potatoes should still be intact. 4. Remove potatoes with slotted spoon and set aside. 5. Drain kale in a colander, pressing firmly to remove excess liquid. 6. Chop coarsely. 7. Heat milk and lard in a heavy 2- to 3-quart saucepan over medium heat, stirring frequently, until lard is melted and small bubbles appear around the edge of the pan. 8. Stir in kale, potatoes, and salt. 9. Reduce heat to low, cover tightly, and simmer for about 20 minutes. 10. Meanwhile, prick sausage in several places. 11. Lay flat in a skillet and add enough cold water to cover completely. 12. Bring to a boil over moderate heat. 13. Reduce heat to low and simmer 10 minutes. 14. Drain sausage on paper towels. 15. Split sausage casing with a sharp knife and remove it. 16. Slice sausage into 1/4" thick pieces. 17. To serve, mound the kale and potatoes in the middle of a large deep platter and arrange the sausage around the rim. ---------------------------------------------------------------------------
Nutrition
Ingredients
