Ingredients
2 packages turkey kielbasa
3 cloves garlic, minced
¾ cup onion, diced
1 head cauliflower, chopped
chicken broth, low sodium, to cover cauliflower
Bunch of kale
2 cans cooked white beans (rinsed and drained)
1 tsp salt
½ tsp black pepper
Preparation
Chop the cauliflower, cover with chicken broth in a large Dutch oven, and bring to a boil. After it boils, simmer it with the salt and pepper for 10-15 minutes until it’s soft enough to emulsify with an immersion blender. Meanwhile, chop Kielbasa into bite size rounds and chop onion. Saute Kielbasa, onion, and garlic in teaspoon of olive until soft and then set aside. Chop the kale. Emulsify the softened cauliflower with a stick immersion blender to create a thickened stew base. Add the Kielbasa, onions, kale, and beans, bring it back to a boil and then simmer it for 10 - 15 minutes longer. Enjoy on a crisp Fall or Winter day.
