This recipe was quick and good for any weekday meal. Great way to incorporate more greens. I made it vegetarian by using veggie broth and a Field Roast sage fake sausage and it tasted great, even for my carnivore husband. Reduced the salt to 1 tsp. and it tasted great. May even reduce to 3/4 tsp. next time as the broth and sausage both are salty.
Kale and Potato Soup with Turkey Sausage
- 1 tablespoon cooking oil
- 1 pound turkey or chicken sausage
- 1 onion, chopped
- 4 cloves garlic, cut into thin slices
- 1 quart water
- 2 cups canned low-sodium chicken broth or homemade stock
- 1 1/2 teaspoons salt
- 1 1/2 pounds boiling potatoes, peeled and cut into 14-inch pieces
- Pinch dried red-pepper flakes
- 1 pound kale, stems removed, leaves shredded
- 1/4 teaspoon fresh-ground black pepper
- 1. In a large pot, heat the oil over moderately low heat. Add the sausage and cook, turning, until browned, about 10 minutes. Remove the sausage from the pot and, when it is cool enough to handle, cut it into slices. Pour off all but 1 tablespoon fat from the pan.
- 2. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
- 3. Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.
- Menu Suggestions: An interesting bread completes this meal with aplomb. Try corn bread or tomato-topped Italian focaccia. A good crusty loaf of white bread will do fine, too.
- Wine Recommendation: An aromatic, acidic white wine such as a sauvignon blanc is always a great choice for leafy greens. But the heartiness of this country soup can also work well with a full-bodied Portuguese red wine such as a Dão.
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