Viennese Sausage & Kale Stew - cooking recipe

Ingredients

1 kg kale, washed and tough stalks removed
3 None onions, peeled and cut into thin wedges
250 g sliced turkey breast, cubed
2 None tomatoes, 1 coarsely & 1 finely chopped
4 tbsp oil
1 1/2 litres vegetable stock
600 g small potatoes
20 g sugar
4 None turkey 'hot dog' Vienna sausages, sliced

Preparation

First cut the kale into small strips. Heat 2 tbsp oil in a large saucepan and fry the turkey cubes, till golden brown all over, then remove from the pan and set aside. Add the onions and one tomato to the frying fat and fry. Add the kale, briefly saute, then pour in the stock. Cover and simmer over a medium heat for about 45 minutes.
Meanwhile, peel and rinse the potatoes, then drain well. Heat the remaining oil in a large frying pan and fry the potatoes on medium heat, stirring and turning frequently for about 25 minutes. 5 minutes before the end of the frying time, sprinkle the potatoes with sugar.
About 2-3 minutes before the end of the cooking time add the turkey breast and sausage to the stew. Season to taste and serve with the potatoes in shallow bowls. Sprinkle with the diced tomatoes.