POTATO, KALE & KIELBASA CASSEROLE

3 lbs russet (baking) pot atoes (about 6)
1/2 stick (1/4 cup) unsalted butter
3/4 cup chicken broth
2 tbsp cider vinegar
2 1/2 lsb kale, coarse stems discarded & the leaves washed well
1/2 lb Muenster cheese, grated coarse (about 2 cups)
1 lb smoked kielbasa, cut crosswise into 1/4″ thick pieces
2 large onions, halved lengthwise, and sliced thin crosswise
In a kettle combine the potatoes, peeled & quartered, with
enough water to cover them by 2″, bring the water to the boil, &
boil the potatoes for 15 min, or until they are tender. Transfer
the potatoes w/ a slotted spoon to a colander, reserving the cook-
ing liquid, and force them through a ricer into a bowl. Add the
butter, 1/2 cupof the broth, the vinegar, & salt & pepper to taste
& combine the mixture well. Bring the reserved cooking liquid to the
boil, add the kale, & boil it for 20 min, or until it is crisp ten-
der. Drain the kale in the colander, refresh it under cold water,
& press out the excess water. Stir the kale & 1 cup of the Muenster
into the potat o mixture & spread the mixture in a buttered 13X9″
baking dish.
In a large skillet brown the kielbasa over moderate heat &
transfer it to a bowlw/ the slotted spoon. In the fat remaining in
the skillet cook the onions over moderate heat, stirring, until
they are golden & stir them into the kielbasa. Scatter the kilebasa
mixture on top of the potato mixture, sprinkle it w/ the r emaining
Muenster, & pour the remaining 1/4 cup of broth on top. The
casserole may be prepared up to this point 1 day in advance & kept
covered & chilled. Bake the casserole in the middle of a preheated
400F oven for 20 min, or until it is heated through.
Serves 6