Week 2 - Fresh Kale
Sausage and Kale Soup
Serves 4 - 6
Preparation
In a deep pot, saute the sausage in 2 - 3 Tbs. of olive oil until it starts to brown lightly. Add onion, red pepper, and garlic until tender. Add kale. Cover the pot to wilt the kale for 2 -3 minutes. Season with the salt and pepper. Add the chickpeas, tomatoes, and stock. Bring to a boil. Reduce the heat to a medium level and simmer for 10 minutes. Add the hot sauce to your taste preference and water if needed. Remove the bay leaves.
Excellent served over jasmine rice and garnished with fresh grated Parmesan cheese and finely chopped fresh parsley.
Sausage and Kale Soup
Serves 4 - 6
This fantastic soup recipe was adapted from a Rachel Ray recipe by our farm member Tara.
Believe me, it's yummy! Try it for the flavor and the excellent nutritional value provided by kale. Kale is a powerhouse - lots of vitamins and anti-oxidant properties.
Ingredients
- 16 oz. package Kielbasa sausage, cut in slices.
- 1 large sweet onion, finely chopped
- 1 red bell pepper, diced
- 4 - 6 cloves of fresh garlic, finely chopped
- 1 - 2 lbs. of Kale, coarsely chopped
- 2 Bay Leaves
- 1 15 - 16 oz. can chickpeas
- 1 cup corn
- 1 15 - 16 oz. can tomatoes
- 2 quarts of chicken stock
- Seasoning salt to taste
- 1 tsp. white pepper
- Several drops of Cholula or your favorite hot sauce
Preparation
In a deep pot, saute the sausage in 2 - 3 Tbs. of olive oil until it starts to brown lightly. Add onion, red pepper, and garlic until tender. Add kale. Cover the pot to wilt the kale for 2 -3 minutes. Season with the salt and pepper. Add the chickpeas, tomatoes, and stock. Bring to a boil. Reduce the heat to a medium level and simmer for 10 minutes. Add the hot sauce to your taste preference and water if needed. Remove the bay leaves.
Excellent served over jasmine rice and garnished with fresh grated Parmesan cheese and finely chopped fresh parsley.