Hey look, a HOT DISH!

If you consider that my blog title is "Hot Dish" it really is incredible that it has taken me so long to post one! To be honest, the name does not refer to a midwestern style baked casserole, it is a nod to my obsession with consuming my food while it is still blazing hot. Seriously, at times I take my food right off the stove and heat it in the microwave. Especially pasta, I can't ever seem to get that stuff hot enough. Don't worry, my hubby points out how ridiculous this is on a daily basis. 

I awoke to a frigid house yesterday, one of those chills that follows you around till you beat it into submission. The heater can only do so much damage so I decided to bring the oven into play. The Final Score? Eviedee 1  Cold Ass Apartment 0

This is extremely hearty fare, the sort of thing that warms you from the inside out. The kale makes it vaguely healthy and the cheese makes it all go down nice. I would consider adding a bit more cider to the dish next time. That lovely vinegar kick got a bit lost amongst the other more assertive flavors. The original recipe can be found here. Below is the version I made. 

Potato, Kale and Kielbasa Casserole

4 large baking potatoes, peeled and cut into large, evenly sized chunks

1/4 cup butter

3/4 cup chicken broth

4 Tblsp cider vinegar

2 lbs kale course stems discarded and leaves washed

2 cups shredded sharp cheddar

1lb smoked turkey kielbasa, sliced

2 large onions, sliced lengthwise and sliced thin crosswise

Bring a medium sized pot of water to boil. Add kale to pot and cook until crisp-tender. (20 minutes). While the kale is cooking, cover potatoes with cold water in a large pot. Bring water to boil and cook until tender, drain and mash with butter, 1/2 cup of broth, vinegar, and generous amounts of salt and pepper. When kale is done cooking, drain, refresh under cold water and press out excess water. Add kale and one cup of the cheese to potato mixture and spread the mixture in a buttered 13 by 9 inch baking dish. 

Cook the kielbasa in a large skillet over medium heat. When nicely browned, spread over potato kielbasa mixture. Cook onions in the fat left in the skillet until golden. Sread cooked onions over kielbasa. Top the whole shebang with the remaining shredded cheese and broth. Bake in a 400 degree oven for 20 minutes.