Ingredients

1 spray nonstick cooking spray

1 medium onion, chopped

2 garlic cloves, minced

8 ounces turkey sausage, cut into 1/2-inch thick rounds

4 cups chicken broth

1 medium baking potato (about 8 ounces), peeled

4 cups stemmed and shredded kale

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 dashes hot red pepper sauce

Preparation

  1. Spray a large saucepan with nonstick spray; set over medium heat. Add the onion; cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 20 seconds.
  2. Add the sausage; cook, stirring often, until browned, about 5 minutes.
  3. Pour in the broth; bring to a simmer, stirring often.
  4. Using the small holes of a box grater, grate the potato into the stew. Stir well while returning to a simmer. Cover, reduce the heat to low, and simmer for 5 minutes, stirring a couple of times.
  5. Stir in the kale; cover and continue cooking, stirring occasionally, until the kale is tender, about 12 minutes. Stir in the salt, pepper, and hot red pepper sauce before serving.

Serving size: 1 1/2 cups.