iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Old-Fashioned Pecan Pie

Ingredients:
Pastry dough
3/4 stick unsalted butter
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
2 teaspoon pure vanilla extract
1/2 teaspoon grated orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound)
Whipped cream or vanilla ice cream (for serving; optional)

Instructions:
Preheat oven to 350°F with a baking sheet on middle rack.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
Greek Potato and Almond Dip

Ingredients:
3/4 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
1/2 cup sliced almonds
1/2 cup coarse fresh white bread crumbs
3 garlic cloves
1/2 cup water
3 to 4 teaspoons fresh lemon juice, divided
2/3 cup extra-virgin olive oil, warmed
Accompaniment: crackers

Instructions:
Preheat oven to 350°F with rack in middle.
Cover potatoes with water in a small pot and season well with salt, then simmer until tender, about 15 minutes.
While potatoes cook, toast almonds and bread crumbs separately in oven until pale golden, 8 to 10 minutes, then cool.
With motor running, drop garlic into a food processor and chop. Add nuts and bread crumbs and finely grind. Pulse in water, 3/4 teaspoon salt, and 1 tablespoon lemon juice.
Drain potatoes and coarsely mash with fork, then add to processor with oil and pulse to combine. Add lemon juice to taste and thin with a little water if desired.
Café Au Lait Puddings

Ingredients:
2 cups whole milk
3 tablespoons instant coffee granules
2 tablespoons plus 2 teaspoon cornstarch
1/4 cup plus 2 tablespoon sugar, divided
1/2 cup heavy cream
1/4 teaspoon pure vanilla extract
Cinnamon for sprinkling
Equipment: 4 (4-to 5-ounces) cups or ramekins

Instructions:
Whisk together milk, coffee granules, cornstarch, 1/4 cup sugar, and a small pinch of salt in a heavy medium saucepan. Bring to a boil over medium heat, stirring occasionally, then boil 1 minute, stirring constantly. Transfer to a metal bowl set in an ice bath and cool, stirring often, about 10 minutes. Pour into cups or ramekins and chill, uncovered, 20 minutes.
Beat cream with vanilla and remaining 2 tablespoon sugar using an electric mixer just until soft peaks form. Spoon whipped cream onto puddings and dust cream lightly with cinnamon.
Green Salad with Mustard Vinaigrette

Ingredients:
1/4 cup cider vinegar
4 teaspoons grainy mustard
1/2 teaspoon sugar
1 cup vegetable oil
8 cups mixed greens such as mesclun or a mix of romaine and Boston and Bibb lettuces

Instructions:
Whisk together vinegar, mustard, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
Add lettuce and toss to coat.
Josmeyer Les Folastries Gewürztraminer '05
Cider-Glazed Turkey

Ingredients:
1 (12-to 14-pounds) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock
1 apple, cut into chunks
1 small onion, quartered
1 small bunch thyme
1 cup water
1 cup unfiltered apple cider
2 tablespoons sugar
1/2 stick unsalted butter, cut into tablespoons
2 cups dry white wine
Melted unsalted butter if necessary
1/3 cup all-purpose flour
About 4 cups hot turkey giblet stock
Equipment: a 17- by 14-inch flameproof roasting pan with a flat rack; kitchen String; a 2-quart measuring cup or a fat separator

Instructions:
Preheat oven to 425°F with rack in lower third.
Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 2 teaspoons salt and 1 teaspoon pepper. Put apple, onion, and thyme in large cavity. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
Add water to pan and roast, without basting, 1 hour.
Meanwhile, boil cider and sugar in a small heavy saucepan, stirring until sugar has dissolved, until reduced to about 1/4 cup, 8 to 10 minutes. Remove from heat and whisk in butter 1 tablespoon at a time, whisking until emulsified. Let glaze stand until ready to use.
After turkey has roasted 1 hour, rotate pan 180 degrees. Roast, without basting, 40 minutes more.
Brush turkey all over with all of glaze and continue to roast until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 5 to 15 minutes more (total roasting time: 1 3/4 to 2 hours).
Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175&Deg;F). Discard string.
Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat.
Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 2 minutes. Strain through sieve into measuring cup containing pan juices.
Put 1/2 cup reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour.
Cook roux over medium heat, whisking, 3 minutes. Add pan juices and stock in a fast stream, whisking constantly, then bring to a boil, whisking occasionally. Briskly simmer, whisking occasionally, until gravy is thickened, 10 to 15 minutes. Season with salt and pepper.
Serve turkey with gravy.
Josmeyer Les Folastries Gewürztraminer '05
Buttermilk Shoefly Pie

Ingredients:
Pastry dough
2 cups well-shaken buttermilk (not powdered)
3 large eggs, lightly beaten
1/3 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/3 cup molasses (not robust or blackstrap)
1/3 cup sugar
2 large eggs, lightly beaten
2 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1 tablespoon hot water
Equipment: pie weights or dried beans

Instructions:
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Preheat oven to 375°F with rack in middle.
Line shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more.
Reduce oven to 350°F. Whisk together filling ingredients and pour into shell. Bake until set but still slightly wobbly in center, about 45 minutes. Cool completely, about 1 1/2 hours.
Cook molasses, sugar, eggs, flour, and salt in a 3- to 3 1/2-quart saucepan over medium heat, whisking constantly, until it begins to simmer and thickens. Dissolve baking soda in hot water, then whisk into molasses mixture (it will bubble up). Pour over cooled buttermilk layer, spreading evenly. Cool until set, about 30 minutes.
Beef and Snow Peas with Panfried Noodles

Ingredients:
1 (9-ounces) package fresh Chinese-style noodles (or 8 ounces dried noodles)
2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/2 teaspoon sugar
2 teaspoons cornstarch
1/2 cup water
5 1/2 tablespoons vegetable oil, divided
1/2 pound snow peas, trimmed
3 scallions, finely chopped
2 tablespoons minced peeled ginger
1 pound flank steak
thinly sliced across the grain

Instructions:
Cook noodles according to package directions, then drain in a colander.
Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.
Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.
Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.
Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.
Oyster Casserole

Ingredients:
4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread)
4 large eggs
1 cup heavy cream
1 cup whole milk
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 cup finely chopped flat-leaf parsley
3 dozen shucked oysters (preferably medium; halved if large; about 1 cup)
drained if necessary and gently patted dry

Instructions:
Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.
Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.
Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.
Lagier Meredith Mount Veeder Napa Valley Syrah '06
Bacon Smashed Potatoes

Ingredients:
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks, 1/2 pound bacon, cut into 1/2-inch pieces, 2 to 3 tablespoons cider vinegar, 1 teaspoon sugar, 2 tablespoons chopped dill

Instructions:
Steam potatoes in a large steamer rack set over boiling water, covered, until very tender, 20 to 25 minutes.
Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet. Add 2 tablespoons vinegar, sugar, and 3/4 teaspoon each of salt and pepper to hot bacon fat, scraping up brown bits.
Transfer potatoes to a large bowl, reserving 1/2 cup steaming water. Add vinegar mixture to potatoes and smash with a potato masher to desired texture, adding reserved water if desired. Stir in dill, bacon, and vinegar, salt, and pepper to taste.
Josmeyer Les Folastries Gewürztraminer '05
Kale with Panfried Walnuts

Ingredients:
3 pounds kale, stems and center ribs discarded
1 cup chopped walnuts (3 1/2 ounces)
3 tablespoons vegetable oil
2 garlic cloves
finely chopped

Instructions:
Tear kale into large pieces, then cook in a large pot of well-salted boiling water, uncovered, until tender, about 6 minutes. Drain kale, and, when cool enough to handle, press out excess liquid.
Cook walnuts in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until pale golden, about 5 minutes. Stir in garlic and cook, stirring, until very fragrant, about 1 minute. Add kale and salt and pepper to taste and cook, tossing, until heated through.
Serve kale warm or at room temperature.
Josmeyer Les Folastries Gewürztraminer '05
Beet-Pickled Deviled Eggs

Ingredients:
3 cups water, 1 cup distilled white vinegar, 1 small beet, peeled and sliced, 1 small shallot, sliced, 1 teaspoon sugar, 1 Turkish or 1/2 California bay leaf, 12 hard-boiled large eggs, peeled, 1 teaspoon caraway seeds, toastedcooled, 1/3 cup mayonnaise, 1 tablespoon grainy mustard, 1 tablespoon finely chopped flat-leaf parsley, Equipment: an electric coffee/spice grinder or a mortar and pestle

Instructions:
Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
Finely grind caraway seeds in grinder.
Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
Josmeyer Les Folastries Gewürztraminer '05
Roast Turkey with Cream Gravy

Ingredients:
1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
2 1/2 cups water, divided
About 4 cups hot turkey giblet stock
Melted unsalted butter if necessary
5 tablespoons all-purpose flour
3/4 cup heavy cream
Equipment: a 17- by 14-inch flameproof roasting pan with a flat rack; kitchen string; a 2-quart measuring cup or a fat separator

Instructions:
Rinse turkey inside and out and pat dry. Put turkey on rack in roasting pan and season inside and out with 1 tablespoon salt and 2 teaspoons pepper. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Let stand at room temperature 1 hour.
Preheat oven to 450°F with rack in lower third.
Add 1 cup water to pan and roast, without basting, rotating pan halfway through, until an instant-read thermometer inserted into fleshy part of each thigh (test both; do not touch bone) registers 165 to 170°F, 1 3/4 to 2 hours total.
Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter (reserve juices in roasting pan) and let rest, uncovered, 30 minutes (temperature of thigh meat will rise to 170 to 175°F). Discard string.
Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners, then add remaining 1 1/2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain through sieve into measuring cup containing pan juices. Add enough turkey giblet stock to pan juices to bring total to 5 cups.
Put 5 tablespoons reserved fat (if there is less, add melted butter) in a 4-quart heavy saucepan and whisk in flour. Cook roux over medium heat, whisking, 3 minutes. Add stock mixture in a fast stream, whisking constantly, then add cream, 1 teaspoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, whisking, then stir in any turkey juices from platter and simmer 5 minutes.
Serve turkey with gravy.
Lagier Meredith Mount Veeder Napa Valley Syrah '06
Shrimp and Pancetta on Polenta

Ingredients:
1/2 cup instant polenta
1/4 pound pancetta, chopped
2 garlic cloves, minced
1/4 teaspoon hot red pepper flakes
3 tablespoons extra-virgin olive oil, divided
1 (14-ounces) can diced tomatoes in juice
1 pound cleaned large shrimp
1 tablespoon chopped flat-leaf parsley

Instructions:
Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.
Cook pancetta, garlic, and red pepper flakes in 2 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup, 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.
Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining tablespoon oil, season with pepper, and sprinkle with parsley.
Smoked Sausage Jambalaya

Ingredients:
1 pound pork andouille sausage, sliced crosswise 1/3 inch thick
1 tablespoon vegetable oil
2 green bell peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
3 scallions, finely chopped
2 garlic cloves, finely chopped
2 1/2 cups long-grain white rice (1 pound)
1 (28-ounces) can diced tomatoes
3 1/2 cups water

Instructions:
Cook sausage in oil in a wide 6-to 8-quart heavy pot over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a bowl with a slotted spoon.
Cook peppers, celery, onion, scallions, garlic, and 1/2 teaspoon salt in fat remaining in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.
Reduce heat and cook at a bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.
Lagier Meredith Mount Veeder Napa Valley Syrah '06
Sauerkraut with Apples

Ingredients:
1 large onion, thinly sliced, 2 tablespoons unsalted butter, 4 pounds sauerkraut, rinsed and drained, 2 Gala, Fuji, or Red Delicious apples, thinly sliced, 1 cup dry white wine, 1 to 2 tablespoons packed dark brown sugar

Instructions:
Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer.
Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours.
Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.
Josmeyer Les Folastries Gewürztraminer '05
Golden Onion Pie

Ingredients:
1 1/2 teaspoons active dry yeast
1/3 cup warm whole milk (105-115°F)
1/4 teaspoon sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 large egg
1/2 stick unsalted butter, melted and cooled
3 1/2 pounds onions, thinly sliced
1/4 pounds bacon, finely chopped
1/2 stick unsalted butter
1 cup sour cream
2 large egg yolks
Equipment: a 9-inch springform pan
Accompaniment: green salad with mustard vinaigrette

Instructions:
Stir together yeast, milk, and sugar in bowl of a stand mixer fitted with paddle attachment (or in a bowl to mix by hand) and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
Add flour, salt, egg, and butter and mix at low speed (or stir) until a dough forms. Increase speed to medium-high and beat 3 minutes (or knead by hand 5 minutes).
Sprinkle dough lightly with flour and cover bowl with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Cook onions and bacon in butter with 1 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet, covered, over medium-high heat, stirring occasionally, until onions are softened, about 20 minutes.
Remove lid and cook, stirring occasionally, until onions are golden, 20 to 30 minutes. Cool onions.
Whisk together sour cream and yolks, then stir into onions.
Preheat oven to 375°F with rack in middle.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round. Fit dough into springform pan (stretching slightly if necessary to hang over edge) and spread filling evenly in it. Fold edges of dough over filling, leaving some filling exposed in center. Let pie stand 20 minutes at room temperature.
Bake until crust is golden-brown and filling is bubbling, about 11/4 hours. Cool slightly before serving.
Josmeyer Les Folastries Gewürztraminer '05
Broiled Chicken, Romaine, and Tomato Bruschetta

Ingredients:
1 (1/2-inch-thick) center slice from a round Italian loaf of bread
1 tablespoon extra-virgin olive oil plus additional for brushing
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons grated parmesan
1/2 teaspoon grated lemon zest
1 chicken cutlet (about 1/4 inch thick)
1 plum tomato, halved lengthwise
1/4 teaspoon herbes de Provence or dried thyme
1/4 head romaine (quarter head lengthwise), tough outer leaves removed and root end kept intact
1 teaspoon fresh lemon juice
1 garlic clove
halved crosswise

Instructions:
Preheat broiler.
Brush both sides of bread with oil, then put bread on a large baking sheet.
Stir together mayonnaise, mustard, cheese, and zest in a small bowl, then coat top of cutlet with about 2 tablespoons sauce, reserving remaining sauce. Transfer chicken to baking sheet.
Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de Provence. Transfer to baking sheet.
Toss romaine with 1 tablespoon oil, lemon juice, and 1/8 teaspoon each of salt and pepper in a bowl until coated. Transfer to baking sheet.
Broil 3 to 4 inches from heat until bread is golden-brown, about 2 minutes. Turn bread and continue broiling until browned, about 2 minutes. Remove toast from broiler and continue broiling until romaine is wilted and well browned in spots, chicken is just cooked through, and tomato is lightly browned, 1 to 4 minutes more (remove romaine, chicken, and tomato as done).
Rub toast with cut side of garlic (reserve other 1/2 clove for another use). Top garlic toast with chicken, lettuce, and tomato. Serve with remaining sauce.
Carrots with Shallots, Sage, and Thyme

Ingredients:
3 pounds carrots, peeled, 1 cup chicken stock or reduced-sodium chicken broth, 1/2 pound shallots, thinly sliced, 1/2 stick unsalted butter, 1/4 cup chopped sage, 1 tablespoon finely chopped thyme, 1/4 teaspoon grated nutmeg

Instructions:
Cut carrots into 3-by 1/2-inch sticks.
Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
Josmeyer Les Folastries Gewürztraminer '05
Portuguese Kale and Potato Soup

Ingredients:
1/4 cup extra-virgin olive oil, divided
1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
6 cups water
1 pound kale, stems and center ribs discarded and leaves very thinly sliced
Accompaniment: piri-piri sauce or other hot sauce

Instructions:
Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.