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Yield: 4 to 6 servings
Ingredients:
2 tablespoons olive oil
2 pounds chorizo or linguica, kielbasa or fresh hot or sweet sausage, sliced crosswise into 1/4-inch pieces
1 1/2 cups finely chopped yellow onions
1 tablespoon minced garlic
2 bay leaves
1/2 teaspoon crushed red pepper
9 cups chicken stock, or canned low-sodium chicken broth
1 pound kale
1 pound potatoes, peeled and cut into 1/2-inch cubes
1/4 cup parsley, chopped
Salt and pepper
Crusty bread, as an accompaniment
Method:
In a large soup pot, heat olive oil and saute sausage for about 3 minutes. Add the onions and garlic, saute until vegetables are wilted, about 4 minutes. Add the bay leaves and red pepper flakes.
Add chicken stock and bring to a boil. Reduce heat to a simmer and cook for about 5 to 10 minutes. Roll the kale leaves into a cigar shape and slice through to create a chiffonade. Add the kale to the soup pot, cover and continue to simmer for 20 minutes.
When the kale is tender, add the potatoes and continue to cook an additional 10 minutes or until potatoes are soft.
Stir in the parsley and season, to taste, with salt and pepper.
Serve with crusty bread.
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Sharing in the Harvest episode of Emeril Green.
More Kale:
One Pot Meals: Kale and Potato Stew
Try a New Vegetable: Peacock Kale
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