This year I planted many greens and vegetables that I had never eaten before and that has brought a whole new set of challenges...learning how to prepare them....I posted a note on Facebook asking for kale recipes and received many suggestions (thanks, everyone : ). I asked for soups and stews because the weather has turned cold and cloudy and I wanted some comfort food...I tweaked a couple of recipes and came up with this...
Sausage, Kale and White Bean Soup
Ingredients 2 large russet potatoes, peeled and cut into 1”pieces
2 links Italian sausage, casings removed
1/2 large onion, chopped
2 cloves garlic, minced
1 12 ounce can white beans, rinsed and drained
Small sprig fresh rosemary
1 bay leaf
Red pepper flakes to taste
1 bunch kale, ribs removed, chopped
1 large tomato, chopped
2 quarts chicken stock (preferably homemade from free range chickens)
Shaved Parmesan cheese
Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
Meanwhile, heat a large Dutch oven over medium-high heat and add the sausage. Break up the sausage with a spatula, and cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Remove the sausage to drain on a paper towel-lined plate.
Stir the onion and garlic into the sausage drippings, cook and stir until the onion has softened and turned translucent, about 3 minutes. Add chicken stock, rosemary, bay leaf and pepper flakes and simmer for 15 minutes. Stir in the sausage, potatoes, beans and kale and simmer for 5 minutes. Add tomato and simmer 5 more minutes.
Serve garnished with shaved Parmesan cheese.
