Description
From foodandwine.com: the traditional portuguese kale and potato soup inspired this delicious country-style dish. It's especially welcome in the winter months when kale is at its peak.
An interesting bread completes this meal with aplomb. Try corn bread or tomato-topped italian focaccia. A good crusty loaf of white bread will do fine, too.
Ingredients
- Cooking Oil
- Turkey
- Onion
- Garlic Cloves
- Water
- Low Sodium Chicken Broth
- Salt
- Boiling Potatoes
- Red Pepper Flakes
- Kale
- Fresh Ground Black Pepper
Instructions
- 1
- In a large pot, heat the oil over moderately low heat
- Add the sausage and cook, turning, until browned, about 10 minutes
- Remove the sausage from the pot and, when it is cool enough to handle, cut it into slices
- Pour off all but 1 tablespoon fat from the pan
- 2
- Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes
- Add the garlic to the pan and cook, stirring, for 1 minute longer
- 3
- Add the water, broth, and salt and bring the soup to a boil
- Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer
- Cook, partially covered, for 2 minutes
- Add the kale and bring the soup back to a simmer
- Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer
- Add the black pepper