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The Nom-Nom Diaries: Sausage & Greens Soup

For years I dismissed greens. Most people tend to over cook them, making them a soggy, gooey mess.

But in my first season with my share at A Place on Eearth CSA, I had to face the greens. Kale. Big bunches of it every week. I discovered something odd... I love kale, especially raw kale (and, oddly enough, so do my dogs). Yeah, you read that right. Raw kale. And yes, you read the parentehses right, too: my dogs LOVE kale. They'll eat anything.

My husband is not quite the kale devotee that I (or the dogs) became, even when lightly steamed and wilted with some garlic and salt (yum!). But, thanks to the indispensible Simply In Season cookbook, I've figured out how to get him to eat the kale.

This recipe (slightly adapted as always) is one that my husband declared his absolute favorite ever and that he could eat it every day. :)

 

Sausage and Greens Soup (adapted from Simply in Season)

1 pound sausage (I HIGHLY recommend Italian sausage)

1 bunch of kale, chopped (you can include the stems or not, your choice... we like 'em!)

1 onion, chopped

2-3 cloves of minced garlic OR 3-4 chopped garlic scapes

4-6 cups of poultry or veggie stock

at least 1 cup of diced potatoes (I use, usually, 2 medium taters which probably comes out to about 3 cups)

1 can of UNSWEETENED evaporated milk

 

Brown the sausage thoroughly, drain most of the fat that cooks off of it, but reserve about 2 TBSP.

Heat the reserved fat in a big soup pot (about 4-5 quarts), add the onions and garlic (or garlic scapes), and sautee until soft (about 5 minutes). If your sausage didn't throw off much fat, just toss in some olive oil, enough to keep the onions from sticking.

Add the sausage, potatoes and stock. Heat to boiling. Reduce heat and simmer for about 15 minutes, or until potatoes are tender.

Add the greens and condensed milk, and cook a few minutes longer. If using spinach, probably about one or two minutes will suffice. I recommend about 5 minutes for the kale.

Serve with some nice crusty dunkin' bread.

The original recipe is, of course, much more precise (y'all know I don't really LIKE measuring things, right?), and calls for salt and pepper. If you use the Italian sausage you won't need any additional spice. The spice in the sausage will be plenty.

Happy nomming!


Again, I highly, HIGHLY recommend Simply in Season. It's a fantastic cookbook, and should be a mainstay in any collection. Great for learning to eat seasonally, and the recipes are incredibly well organized.