Bragging, once again, on "dent bin" specials: $1.49 chicken stock, $.49 for a large can of whole tomatoes..... Even better, once I was home, I saw the clerk (to whom I informed it was kale) rang up the greens as collards ($1.50/pound less). Perhaps that helps make up for the $7 celery root purchased the day before?Though pictured, Alex removed the jarred garlic and replaced with several cloves of fresh. What was I thinking?
Something about jarred garlic is definitely "off". It has the taste of dead ants.
(I know this from experience.)
LOVE the (free) measurement app on the touch in which I could easily figure out how many quarts are in 32 oz (1!)... We added two more cans of Swanson's low-sodium chicken broth.
We sliced up last night's leftover sausage then rendered it further to brown, both sides (and in two batches to avoid overcrowding).
We had to transfer the soup to a larger pot, the dutch oven was too small!
This soup is soooooo delicious!!!
The recipe:Sausage and Kale Soup
Serves 6
1 1/2 lb fresh sausage, sweet, hot or, in this case, Polish
1 lb fresh kale, washed and torn into small pieces (stems removed)
1 lb. all purpose potatoes, cut into cubes
1 onion, cut into thin half-moons
2 carrots, sliced on the diagonal
6 cloves of garlic, finely chopped
2 Tablespoons olive oil
2 Tablespoons butter
2 quarts chicken broth
1 can whole tomatoes, chopped and juices added
16 oz can of rinsed kidney beans.
Black pepper, freshly ground
Pinch of salt
Boil sausage for 45 minutes. Dump out water an turn on oven broiler to preheat. Brown sausage in a cast iron skillet under the broiler for 2 minutes, flip, then 2 minutes, flip then 2 more minutes. Set sausages on a plate to cool and drain off fat.
Cut into 1/2 inch slices; fry to lightly brown both sides in the large skillet.
In a large stockpot, add the oil and butter, sauté onions, carrots, and garlic for a couple of minutes. Then add potatoes and broth, simmer, partially covered for 15 minutes or until the potatoes are cooked.
Drain the can of tomatoes' juice into the stock pot (use a spatula or spoon to keep the whole tomatoes from falling in). Roughly chop them up and add to the pot.
Also add the kidney beans and simmer for 10 minutes. Add the kale and cooked sausage; simmer for an additional 5-10 minutes. Season to taste (may need pepper but probably not salt).
This is a very hearty and delicious soup. Serve with fresh bread and your favorite beverage.
I like Wachusett Brewing Companies' "Green Monsta Ale."
