|
1/2 lb garlicky sausage-- preferably Linguica (or minced ham or bacon...with extra garlic in olive oil)
8-10 c veggie broth (or chicken stock)
~1-1.5 lb potatoes, washed and diced.
12 oz. fresh Kale, leafy greens peeled away from stems and coursely chopped. (about 8 cups)
Brown meat in large stockpot in oil (with garlic, if desired). Add stock, bring to a boil, and reduce heat to simmer. In a smaller saucepan, just cover potatoes with water, salt, and boil until tender, about 8 minutes. Mash lightly in cooking water-- leave slightly lumpy for a more robust texture. Add potatoes to stockpot, and stir in kale. Cook 10 to 15 min until kale is very tender, but still brilliant green. Salt and pepper to taste.
Potato, Greens, and Bread soup
About 1 pound Yukon gold potatoes, peeled & sliced 1/2" thick or chunks
8+ cups chicken broth (could use veggie broth)
About 2 lbs Swiss Chard or Kale, rough chopped
1/4 cup (or less) EV Olive oil
6 - 8 cloves garlic, minced
1/2 - 1 cup small dice onion
1 tsp. crushed red hot pepper or flakes (opt)
S & P to taste (I like to use white pepper in this)
1+ cup diced/chunked old/stale Italian or French bread
grated Fresh Romano or Parmesan to top
Sweat/saute garlic & onion. Use really good olive oil. Cook the potatoes in broth until tender (15 min or so). Add the greens & the onion & garlic.
Season to taste (won't need much salt, depending on the saltiness of broth used). Add the bread & serve topped with grated cheese, if desired.