Wednesday, October 21, 2009

Yummy, yummy in my tummy... part 2!

One of my Twitter friends, HKprettyinpink, asked me to share my recipe for Sausage, Potato, and Kale soup. I tweeted the simple version, but then thought more explanation might be good for those of you who had no idea what I was talking about. I have come to realize that's most of the earth's population. Even my own family has given me the "wha?" face from time to time.

Doesn't this look good? This is after it's been refrigerated and reheated, too.

So here it goes:

Sausage, Potato, and Kale soup

Note- I call it that because the sausage is my favorite part, followed by the potato, and well, the kale is there because it has vitamins.

  • 1 pound of bulk sausage (If you like it spicy, use spicy Italian; if you would rather have chunks of sausage, use sausage links and chop them up, I use Jimmy Dean Regular because that's what I like.)
  • 1/2 large onion, chopped (When I say large, I mean the size of a softball.)
  • 1 1/2 pounds of baking potatoes, diced (You can either leave the skin on or peel them, your choice. If you would rather have a firmer potato, use red potatoes; they hold up to cooking better.)
  • 1 box of chicken stock (I don't know how much stock comes in the box. If you really want to go all Martha, make your own, just don't brag about it to your friends. They might not like you later.)
  • 1 pound of frozen greens (Use kale, mustard, turnip or spinach- your choice again. If you want to use fresh, be prepared to wash, dry and chop at least 3-4 pounds to get the same amount. Just go frozen.)
Get out your big pot. Heat enough olive oil to barely cover the bottom over medium heat, and saute your sausage and onion until the sausage is done. If you want globs of sausage, don't worry too much about breaking it up. I need sausage in every bite, so I go medieval on it with my wooden spoon and break it up good.

While the sausage is cooking, you can prep your taters. Add them to the pot and stir until all that yummy sausage and onion stuff is covering every piece. I'm getting hungry. Add the greens now if they're still frozen. If you actually thought ahead and defrosted them (What's wrong with you, and how can I get that way?), add them after the potatoes have cooked halfway.

Dump in your chicken broth. If you need to add a little more water to cover your potatoes, go ahead. Taste the broth to see if you need salt or pepper. If you've added extra water, you're probably going to need to adjust the seasoning. Cover with a lid, and let it cook!

Depending on how big you've diced your potatoes, it can take anywhere from 15 minutes to 30 minutes. I dice mine small (1/2 inch) because I have no patience. Go small the first time because once you smell this soup, you will want to eat it as soon as you can. If there is any left, I suppose it could be frozen, but I've never had any left to test this theory.

This can also be done in a slow cooker. Saute your sausage and onion first, then add everything to your slow cooker and cook on low for 5-6 hours, or high for 2-3 hours.


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