Kale and Potato Soup
| 1 | bunch kale | 2 | garlic cloves, finely chopped |
| 2 | tablespoons light olive oil | 1/2 | teaspoon salt |
| 1 | lb. potatoes, peeled and cut into 1/2-inch dice | 6 | cups chicken broth |
| 1/2 | lb. spicy sausage, sliced | 1/2 | tablespoon light olive oil |
| 1 | finely chopped yellow onion | | |
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Remove tough stems from kale. Wash & dry leaves; cut crosswise into 1/4-inch ribbons. In a saucepan, saute onion in oil over medium heat until soft; add garlic. Add kale, potatoes, salt & chicken stock. Simmer until kale is completely tender & potatoes are falling apart, one hour. In a pan, fry sausage slices in oil & drain on paper towels. Add to soup. Continue cooking soup for another 15 minutes to allow the flavors to blend. Season with salt & pepper to taste. Serves 4.
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