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Portuguese Kale-and-Potato Chowder

Yield 8 servings (serving size: 1 1/2 cups)

Ingredients

  • 1 cup sliced turkey kielbasa (about 6 ounces)
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 garlic cloves, crushed
  • 8 cups 1% low-fat milk
  • 2 pounds cubed peeled baking potato
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 cups thinly sliced kale or turnip greens (about 3/4 pound)

Nutrition Information

  • calories 298
  • caloriesfromfat 27 %
  • fat 8.8 g
  • satfat 2.2 g
  • monofat 3.4 g
  • polyfat 1.2 g
  • protein 15.9 g
  • carbohydrate 40.5 g
  • fiber 3.2 g
  • cholesterol 25 mg
  • iron 2.1 mg
  • sodium 565 mg
  • calcium 378 mg

How to Make It

  1. Heat a large Dutch oven over medium-high heat until hot. Add kielbasa; sauté 10 minutes or until done. Remove kielbasa from pan. Heat oil in pan over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add milk, potato, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until potato is very tender.

  2. Remove the potato mixture from heat, and beat at medium speed of a mixer until smooth. Stir in the kielbasa and kale, and cook for 10 minutes or until thoroughly heated.