Dutch Stew With Kale And Carrots (Stamppot Met Wortelen En Boere - cooking recipe

Ingredients

8 potatoes, peeled and quartered
4 carrots, peeled and chopped small
4 cups washed kale, chopped finely
2 onions, chopped
3 garlic cloves, smashed
1 (16 ounce) package kielbasa
2 -3 teaspoons salt
water

Preparation

Layer carrots, potatoes, onions, garlic, kale and kielbasa in large pan on the stove.
Add 2 tsp salt and enough water to cover halfway up the potatoes.
Bring to a boil.
Reduce heat and simmer for 10-20 minutes until potatoes and carrots are tender.
Remove meat (any kind of sausage is fine) and set aside.
Drain the water from the potato mixture but SAVE the water!
Remove the bay leaves.
Mash the vegetables together. (For company, I separate the carrots and some potatoes and mash those separately. Then swirl them with the kale/potato mash for a really pretty dish) Add potato water as needed for texture/moisture. You may add butter, cream, etc. if you like, but it's really not needed!
Slice the sausage into 1-2\" pieces and arrange on vegetable/potato mash.
Serve with a salad and dinner is ready!