By the Associated Press

Start to finish: 40 minutes
Servings: 6

• 1 1/2 pounds small red potatoes
• 8 cups chopped kale (about 1/2 pound)
• 1 tablespoon plus 1 teaspoon canola oil, divided
• 1 pound cooked chicken sausages, halved lengthwise
• 1 large sweet onion, halved and thinly sliced
• 3 tablespoons all-purpose flour
• 3 cups reduced-sodium chicken broth
• 3 tablespoons coarse-grained mustard, divided
• 1 teaspoon butter, melted
• 1/3 cup nonfat buttermilk
• Ground black pepper, to taste

In a large pot over high, bring 4 quarts of lightly salted water to a boil. Add the potatoes and kale, then boil until the greens are tender, about 4 to 5 minutes. Use a slotted spoon to transfer the kale to a colander. Rinse under cool water, then set aside to drain.

Continue cooking the potatoes until very tender when pierced with the tip of a knife, about another 20 minutes. Drain and transfer to a large bowl. Add the kale and set aside.

Meanwhile, in a large nonstick skillet over medium-high, heat 1 teaspoon of the oil. Add the sausages and cook until browned, about 2 minutes per side. Remove to a plate and set aside.

Return the skillet to medium-high heat. Add the remaining 1 tablespoon of oil. When hot, add the onion and saute until softened and slightly browned, about 5 minutes.

Add the flour and cook, stirring constantly, for 2 minutes. Stir in the broth and bring to a boil.

Reduce heat to achieve a steady simmer, then stir in 1 tablespoon of the mustard, and return the sausages to the skillet.

In a small bowl stir together the remaining 2 tablespoons of mustard, the butter and the buttermilk. Pour the buttermilk mixture over the potatoes and kale and using a potato masher, smash coarsely. Season with black pepper.

Serve the sausages and potato-kale mash topped with the onion gravy.

Nutrition information per serving (values are rounded to the nearest whole number): 348 calories; 147 calories from fat; 16 g fat (4 g saturated; 0 g trans fats); 61 mg cholesterol; 31 g carbohydrate; 21 g protein; 3 g fiber; 806 mg sodium.
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