Portuguese Kale-and-Potato Chowder

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)

Preparation

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.