Saturday, February 7, 2015

A Winter Staple! - Sausage & Kale Soup

Sausage & Kale Soup

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This recipe is a really simple soup that can produce leftovers for days! Start to finish in under 45 minutes.

3/4-1 pound Italian pork sausage - casings removed
2 TBSP olive oil
  • In a large pot with a heavy bottom add olive oil and turn stove-top heat to medium high.
  • Add sausages and mash with wooden spoon to chunks. Allow sausage to turn golden brown (approximately 5 minutes).
2-3 Celery stalks - thinly chopped, leaves on
2 Medium yellow onions - Diced
  • Reduce heat to medium. Add celery and onion to pot once sausage has browned.
  • Allow celery and onion to soften (5-7 minutes). Stir occasionally to prevent burning.
Bay Leaf
2 quarts chicken stock/broth
  • Add bay leaf and chicken stock to pot once celery and onions have softened.
  • Bring Soup to boil. Once a rolling boil reduce to simmer.
  • Partially cover and allow soup reduce ~3/4 original volume (25-30 minutes).
Bushel of Kale - approximately 3/4 pound
  • Wash kale and tear into bite size (~2x2 inches or less). Discard woody stem of kale.
  • Increase stove-top burner to medium heat.
  • Stir kale pieces into soup. Allow kale to wilt (3-5 minutes).
  • Season with salt and pepper.
  • Remove from heat.

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