Since I was a kid I have always loved kielbasa. I don’t eat it that frequently, but when I do, I get the real stuff from the Polish delis of Greenpoint, Brooklyn or Copiague, Long Island. This recipe isn’t as heavy as your usual sauerkraut and pierogi dinner. The kielbasa is mostly here to add flavor and a little bit of richness to the stew.

Kale, White Bean, and Kielbasa Stew

1 TB. olive oil
2 cloves of garlic, minced
½ lb. kielbasa, cut into ¼ inch-thick slices
1 cup water
1 cup chicken broth
2 small cans of white beans, such as cannellini or navy
1 large bunch of kale, chopped
½ ts. black pepper
¼ ts. crushed red pepper
⅛ ts. salt
2 TB. lemon juice

Heat oil in a large pot or dutch oven over medium-high heat. Add garlic and kielbasa, saute 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil. Cover, reduce heat, and simmer 5-10 minutes or until kale is tender. Remove from heat; stir in lemon juice.

A nice baguette or Italian bread would be a great with this stew.