Perfect to warm you on a cold winter night!
2 tablespoons olive oil
1 small–medium sweet onion, chopped
4–5 cloves garlic, roughly chopped
1 lb Italian pork or chicken sausage, removed from casings
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh parsley
1 bunch organic kale; washed, stems removed and roughly chopped
2 quarts chicken stock
6 Yukon Gold potatoes or 2 large Russets, cut into bite-size pieces
salt and pepper to taste
Crème fraîche* for serving
grated romano cheese for serving
Sauté onion and garlic in olive oil until garlic is golden (not browned). Add sausage and sauté until brown. Add rosemary, parsley and kale. Let kale begin to warm and wilt, stirring frequently. Once the Kale begins to wilt, add chicken stock and bring to a boil.
Add potatoes to soup and return to boil. Reduce heat to medium and cook until potatoes are tender. Salt and pepper to taste. Serve with a spoon of crème fraîche and some grated romano cheese.
* If crème fraîche is not available in your area, you can add a touch of cream just before serving.
Gallery: Favorite Jazz Fest Eats
8 years ago