Saturday, June 19, 2010

Cooking with Kale

My second box of farm share veggies included kale. Commence poor veggie knowledge in 3... 2... 1. "What is kale?" I asked myself. Apparently, it's a leafy green veggie that look sort of like lettuce but isn't. It's more like spinach or chard (which I learned about last week!) It's good in soups and sauteed in a pan. Who knew there were SO MANY different veggies out there!

I hadn’t made a soup in a while so I decided to try out a soup recipe with kale. I found a recipe online for kale, sausage, and potato soup (google search to the rescue again). Since I love tweaking recipes, I decided to add an onion as well to beef up the consistency and flavor.

Since the recipe is made with chicken broth and wine I thought it would be good to use a chicken sausage (instead of pork). I found a nice spicy chicken sausage at Whole Foods –- bonus, chicken sausage has way less fat, so at only 7 grams per sausage the whole big pot of soup only had 28 grams of fat.

This soup was amazing and oh, so simple! It really only required chopping some veggies and browning sausage and then throwing it all together in a pot. I absolutely loved it. I doubled the recipe that I found online because it claimed that it served two –- and I figured this might be two servings of soup appetizer, not soup for a meal. I made a good call with this, doubling the recipe made this pot of soup perfect for two people for a whole meal. I would gladly make this recipe again and can probably think of all sorts of other ways to add variety to it and try out different veggies to add, not to mention the fact that Whole Foods has a TON of different types of sausages. YUM!

Overall score: 9 out of 10.


Smoked Sausage, Kale and Potato Soup compliments of Epicurious

Ingredients --
  • 4 ounces smoked fully cooked sausage (such as kielbasa or hot links), sliced into rounds
  • 2 3/4 cups canned low-salt chicken broth
  • 3/4 pound small red-skinned potatoes, thinly sliced
  • 1 cup dry white wine
  • 5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch) or 3/4 of 10-ounce package frozen chopped kale, thawed, drained
  • 1/4 teaspoon caraway seeds, lightly crushed
Directions --
Sauté sausage slices in heavy medium saucepan over medium-high heat until beginning to brown, about 3 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes. 

Add kale and caraway seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately.

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