Kale with Sausage & Garlic-Roasted Potatoes

4 medium potatoes (about 1 lb.), sliced 1/4-inch thick
2 garlic cloves, minced
2 T. extra-virgin olive oil, divided, plus extra for greasing pan
Salt and freshly ground black pepper
1 lb. hot or sweet Italian sausage, removed from its casing
2 c. vegetable broth
1-1/4 lbs. kale, stems removed and leaves chopped

Preheat the oven to 425 degrees. Brush a large baking sheet with oil or spray with cooking spray.

Combine the potatoes, garlic, and 1 T. of the oil in a medium bowl. Season with a generous sprinkling of salt and pepper and toss to coat well. Spread the potatoes out in a single layer on the prepared baking sheet. Roast for 25-30 minutes, turning the potatoes a few times to brown evenly.

Heat the remaining 1 T. oil in a large Dutch oven over medium-high heat. Saute the sausage in the oil until no pink shows and the sausage is cooked through, about 8 minutes.

Stir in the broth and kale. Bring the broth to a boil. Cover and simmer, stirring occasionally, until the kale is wilted and tender but still bright green, 8-10 minutes.

Mix in the potatoes. Season with salt and pepper. Serve at once.

Serves 4.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 401.