Hearty portuguese kale soup

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
½ pounds Smoked sausage sliced 1/2\" thick
1 quart Chicken broth
1 medium Onion, thinly sliced
3 mediums Potatoes, sliced
1 large Bunch (abt. 1 lb.) kale shredded or sliced very thinly
Freshly ground black pepper
Salt (opt'l.)

Directions

Heat oil in a skillet; saute the sausage just until the fat is rendered, about 3 to 5 minutes. Drain on paper towels and reserve.

Bring broth to a boil with the onions and potatoes; simmer 10 to 15 minutes until potatoes are very tender. Mash onions and potatoes in the broth with a potato masher or slotted spoon. Add drained sausage slices and the kale. Bring to a boil and then simmer for 3 to 5 minutes, until kale is tender. Taste for seasoning - depending on how spicy your sausage is, add salt and pepper to taste. Serve piping hot.

Shepherd writes: "For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal." Recipe developed by Renee Shepherd and Fran Raboff. From 1992"Shepherd's Garden Seeds" catalog. Pg. 16. Posted by Cathy Harned.

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