Hooray, it’s soup season. I’m not a huge kale person, but this one sounded pretty good. I’m really trying to branch out into new tastes. I really love vegetables, basically all vegetables, but I get really snarky about trends. Don’t even start me on gluten-free.
Did you ever read Clan of the Cave Bear? Have our bodies changed so much that we have turned into delicate flowers? They were just glad to have something to chew. I guess things have changed in 40,000 years.
Wow, another huge digression. I promise I’ll stick with the soup.
In a good soup kettle:
1 1/2 tablespoons extra-virgin olive oil
1 onion, cut into thin half moons
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 (8 ounce) package cooked chicken sausage, cut into bite-size pieces
4 to 5 small potatoes, cut into 1/4-inch slices
1 large tomato, roughly chopped
4 cups low sodium chicken stock
2 cups torn kale leaves, washed with ribs and stems removed
1/4 cup milk or light coconut milk
2 cups packed fresh spinach leaves
Salt and fresh ground black pepper
Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic, red pepper flakes, and chicken sausage then cook until the sausage begins to brown, about 2 minutes.
Add the potatoes, tomatoes and stock. Bring to a simmer and cook 5 minutes then add the kale and cook another 10 minutes until wilted and the potatoes are tender.
Turn heat to low then add the milk and stir in fresh spinach leaves. Season to taste with salt and pepper.
Salt and fresh ground black pepper
From the Recipe Box 