So everybody calls themselves tired of roast chicken, roast salmon, white bean and smoked turkey stew and pesto pasta, right? Which means that when it came to plotting what to cook for dinner the other day, maaaaan, I was at a loss. You know what that looks like in the grocery store? Me and the girlpies, walking around in circles, trying to come up with a meal or two that’s tasty, easy on the pockets, healthy and simple to cook. Lila totally saved the day—and my sanity—when she pulled some of those recipe cards off the shelf at our local Publix and zoned in on this Kale, Chicken Sausage and Potato Soup recipe. One quick glance at the ingredients and the “how to” and I knew it was on. I mean, they had me at kale, which is a nutrient-rich green I’ve loved since I was a little girl—my mother used to mix them in a big pot with turnip and mustard greens and collards for some stellar Sunday-after-church eating—and that finds its way to many of my salads of late. Bonus points for it being so incredibly sexy in this soup that even Lila, my vegetable-challenged tween, thought it looked tasty enough to try. Also, nobody in my house ever turns down sausage so, there’s that.
I promise you: this soup is absolutely delicious!
Of course, I put my own extra thang all up in my soup pot. Publix’s recipe was so scaled back and simplistic that even Mari, a.k.a. the Chiles Family Gourmet Chef, was all, “Um, I think you should add some onion or garlic or something to it. The picture is pretty but we want it to taste good, too.” And you know what? I couldn’t even be mad at the girl. The ingredients in the original recipe were spare: chicken broth, pork sausage, kale, potatoes, salt and pepper. I upped the ante with some crushed garlic, red pepper flakes and a slightly healthier chicken sausage. The result was insanely flavorful, and it took me only about 40 minutes from grocery bag to table. Winning!
KALE, CHICKEN SAUSAGE AND POTATO SOUP
What You’ll Need
48 oz chicken stock
2 packs chicken sausage, taken out of casings and broken into 1-inch chunks
1 lb. kale leaves, with ribs removed
3 large potatoes, diced
4 cloves minced garlic
1 shake of red pepper flakes
salt and pepper to taste
How To Cook It
1. In a heavy stock pan or dutch oven, saute the sausage on medium-high heat until browned and cooked through.
2. Pour in chicken stock, garlic, red pepper flakes and potatoes; bring to a fast boil, then turn down to medium to let the mixture simmer and the potatoes cook, about 10 to 12 minutes.
3. Once the potatoes are soft enough to eat but still firm, gently mix in kale and let the soup simmer for about 8 minutes more, until the kale is wilted.
4. Ladle into a bowl and serve piping hot with crusty bread.
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