• 1 cup dried cannellini beans – soaked, cooked  & drained, or 1 can (15 oz) cannellini  beans
• 1 bunch kale, approx ¾ lb
• 1 Yukon potato, approx ½ lb
• 2 tsp olive oil
• 1 lg yellow onion, chopped
• 4 cloves garlic, chopped
• 2 to 3 oz low fat turkey kielbasa, sliced
• 1/8 tsp red pepper flakes
• ½ tsp kosher salt, or to taste
• 8 cups water or broth

1.  Remove tough stems from kale leaves & cut leaves crosswise into ½ inch strips.
2.  Cut potato into 1 inch pieces.
3.  Warm olive oil in heavy saucepan over medium high heat.
4.  Add onion & sauté  until translucent, about 4 min.
5.  Add garlic & cook for 1 min.
6.  Stir in the kale, potato, kielbasa, red pepper flakes & salt.
7.  Add water or broth & bring to boil.

Reduce heat to medium low, simmer uncovered until kale is almost tender, about 20 min. Add beans & cook until heated through, about 5 min.

Makes 6 servings.