Juni John's Page

Take the oven or stock pot large Dutch and heat on medium-high heat. Kiblah cut into quarters lengthwise, and then on to a half-inch pieces crosswise. Put the pieces cut in a bowl and stir gently to spread properly on the bottom. Lower the heat to medium, and add the chopped onion and minced garlic cloves to it. Stirring constantly, and cook until sausage turns a bit crispy and the onion is soft and tender. Now add the peas, water, broth, kale, cover the pot and let it simmer for about 90…