Potato and Kale Stew with Andouille | Potato Recipes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 cloves garlic, minced
• 1 large leek, sliced and cleaned
• 2 carrots, diced
• 2 stalks celery, diced
• 1/4 teaspoon salt, or more to taste if desired
• Freshly ground pepper to taste
• 1 ½ teaspoons dry marjoram
• 1/2 teaspoon anise seed
• 1/2 cup dry white wine
• 4 cups low-sodium chicken broth
• 1 ½ pounds thin-skinned yellow or white potatoes, cut into 1 1/2-inch chunks (about 4 cups)
• 6 ounces Andouille sausage or kielbasa, halved lengthwise and sliced
• 1 small bunch kale, tough stems removed and leaves chopped (about 8 cups)