At the CSA pick-up yesterday we got to choose 6 items, and since I had already scoped out this recipe I chose kale as one of my items. I actually got a mix of greens, including kale, collard greens, and swiss chard, but I picked out the kale and used it for this soup. We absolutely loved it, and Aaron was pleased that the kale held up better than spinach does in soup. This recipe is a keeper, and I will definitely be making it again.
Sausage and Kale Soup
Adapted from Martha Stewart Everyday Food, January/February 2004
1 Tbsp olive oil
1 onion, diced
2 garlic cloves, minced
¼ tsp. red pepper flakes
4 potatoes, peeled and cut into small chunks
6 cups chicken broth
3 large kale leaves, stemmed and shredded
12 oz. chicken sausage, sliced into ¼ inch pieces (we used Trader Joes Mushroom Asiago Chicken Sausage)
In a large pot, heat oil over medium-high heat. Add onion and garlic, and cook until soft, 2 to 3 minutes. Add red pepper flakes and cook for 1 minute more. Add broth and potatoes; bring to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
Using an immersion blender (or by transferring half the soup to a normal blender) puree for 15-20 seconds, making sure to leave about half the potato chunks whole. Add kale and sausage and simmer for 10 minutes more.