I’ve been making this meal for Nacho Man almost longer than any other meal…except my spaghetti sauce.
Which he dumped about a quarter bottle of ketchup into the first time I served it to him.
I married him anyway. And continued to cook for him.
We love this soup. It’s perfect for cold, wet weather, it’s got lots of color and texture, and it’s got meat. Meat! This is a big plus for Nacho Man, who won’t eat those pureed squash soups that I love because they remind him of baby food. Which I’d like to point out to him have the same consistency as ketchup.
Take one pound of mild Italian sausage and brown both sides of the casings in a soup pot on medium-high heat. Take them out of the pot and slice them.
They won’t be cooked all the way through. Put the slices back in the pot and brown both sides until they are cooked through. You might have to slice one open and eat it to make sure it’s completely cooked. Just sayin.’
You could remove the sausage from the casings and have crumbled sausage in your soup, but I like the bigger pieces. I think they balance the potato and kale. But to each her own.
These chicken sausages from PCC have only 3 grams of fat per serving. If you’re using a super low-fat sausage, add a little olive oil to the pot to prevent sticking. If you bought yourself some Jabba the Hut sausages, wipe the excess fat out of the pot after you’ve browned the meat. You want some fat for flavor, but you don’t want to feel like you’re swallowing Vaseline.
Gross. Almost as gross as dumping ketchup into homemade spaghetti sauce.
Add 3 cloves of whole, peeled garlic that you’ve mashed up a bit to the pot, along with a pinch or two of red pepper flakes. Saute each side of the garlic for about one minute.
Then, add 4-6 cups of stock or stock-water combo to suit your taste. If you have a little dry white wine, you can use it to deglaze the pot before adding the stock. Mmmmm.
Add 3 medium red potatoes that you’ve scrubbed well and sliced. Half a teaspoon of dried oregano would be good here, along with some salt and black pepper to taste. Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are fork tender.
Meanwhile, take a head of kale and remove the hard stems. Tear or cut the leaves into bite-size pieces, then rinse well. When the potatoes are done, add the kale to the pot.
It’s going to look ridiculous, kale-heavy, totally out of proportion. But it cooks down a lot. All that’s left to do now is stir the pot gently until the kale is blanched and cooked to your liking. Then, see if you can find those hunks o’ garlic, remove them, and serve up some soup.
Like homemade spaghetti sauce.
Potato, Kale and Sausage Soup
1 pound pork or chicken mild Italian sausage
3 medium red potatoes, scrubbed well and sliced
1 head of kale, hard stems removed and torn into bite-size pieces
3 cloves of garlic, peeled and gently mashed but still whole
4-6 cups of low-sodium stock or stock-water
1/2 teaspoon dried oregano
red pepper flakes to taste
salt and pepper to taste
freshly grated Parmesan for garnish (optional)
1. Brown sausages in a large soup pot. Slice and brown insides. If using low-fat sausages, add olive oil to prevent sticking. Wipe out excess fat, if any.
2. Add garlic cloves and red pepper flakes. Saute garlic one minute per side.
3. Add stock or stock-water combination, oregano, salt, pepper, and potatoes. Bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are fork tender, about 15-20 minutes.
4. Add kale and cook until done to your liking. Remove garlic and serve. Garnish with Parmesan cheese if desired.