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Potato and Kale Soup This is a low fat version of a well-known Portuguese dish. Makes 4 to 6 servings |
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Ingredients: 4 ounces turkey kielbasa or similar spicy poultry sausage 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1 clove garlic, minced 1 pound small red potatoes, quartered 6 cups defatted Chicken Stock 1/2 bunch kale, about 1/2 pound Kosher salt and freshly ground black pepper to taste Hot pepper sauce to taste | |
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Instructions: 1. Slice sausage thinly, then halve each slice. 2. Put oil in a Dutch oven or similar pot over medium heat. 3. Add sausage. 4. When the meat is nicely browned and slightly crisped, remove with slotted spoon to dish lined with paper towels. 5. Add the onion and garlic to the pot. 6. Cook until wilts, about 5 minutes. 7. Add potatoes and cook a few minutes, stirring. 8. Add stock and bring to a boil. 9. Lower heat and simmer, covered, 20 minutes or until potatoes are soft. 10. Mash coarsely in the pot with a potato masher or large fork. 11. Meanwhile, roll kale and cut crosswise into thin strips. 12. Put in a colander and rinse thoroughly. 13. Add to pot and stir well. 14. Add salt and pepper. 15. Cook 15 minutes or more, depending on how tough the kale is. 16. When kale is just tender, add sausage and hot pepper sauce to taste and cook 5 minutes more. 17. Taste and adjust seasonings. |
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