Kale Soup With Potatoes and Sausage
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe. In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner. Recent devotees extol the virtues of undercooked kale. But having spent five winters in Provincetown, Mass., where the Portuguese eat their kale with sausage or fish, I grew to like mine similar to theirs: slow-simmered in bacon or sausage fat, or braised in chicken broth until it's soft and sweet. Featured in: It's Hard To Be Green. Learn: How to Make Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 2 teaspoons kosher salt
- 1 tablespoon balsamic vinegar
- freshly ground pepper to taste
- 1 large onion peeled and chopped
- 1 pound linguiã§a or uncured spanish chorizo cut across into 1/8-inch-thick slices
- 1 clove garlic peeled and minced
- 2 large baking potatoes peeled and cut into 1/4-inch cubes
- 1 1/2 heads kale stemmed and coarsely chopped (about 6
- 4 cups chicken broth homemade or low-sodium canned
- 3 plum tomatoes cored and cut into 1/2-inch dice
- Carbohydrate 131.979863005494 g
- Cholesterol 3680 mg
- Fat 739.625478 g
- Fiber 16.3764503519058 g
- Protein 927.683545000158 g
- Saturated Fat 211.674407333333 g
- Serving Size 1 1 recipe (6126g)
- Sodium 5901.33606667409 mg
- Sugar 115.603412653588 g
- Trans Fat 62.9462953333334 g
- Calories 11133 calories
Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer. Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
