1 bunch kale, thick stems removed and leaves coarsely chopped
1/2 cup chicken stock
¼ tsp fennel powder
Salt to taste
pinch red pepper flakes
Canola oil spray
Coat a large skillet with the canola oil spray. Heat the skillet on medium high. Add the kielbasa, and cook for about 10 minutes until browned, turning occasionally. Remove the sausage from the pan and set aside to cool.
Add the tablespoon olive oil to the skillet, heat on medium. Add the onion, cook for 5 minutes until it begin to soften. Stir in the yellow pepper and garlic, cook for a few more minutes.
Add the kale to the skillet, stirring in gradually to make it fit. Add the chicken stock, fennel powder, salt to taste and red pepper flakes. Cover and simmer on medium low for about 20 minutes.
As the kale simmers, slice the kielbasa into circles about 1/2 inch thick. After the kale has simmered for 20 minutes, stir in the kielbasa. Cook for 5 more minutes, covered, so the kielbasa gets warm and the flavor is incorporated.