KALE & POTATO SOUP
This is one of our favorite recipes for the fall and winter months when the temperatures finally cool around here. We're fortunate to be able to grow kale for at least 6 months of the year here, so we have plenty of opportunities to make this quick, delicious soup.
You can use any type of kale you like, but we particularly like the "frilly" kale for this recipe. We have also made it with Lacinato or "dinosaur" kale and it's great with that type as well. If you have your own homemade chicken stock, that makes it even better!
- 1-2 Large Bunches of Kale - Chopped
- 1 Large Onion - Diced
- 2 lbs Yukon Gold Potatoes - Cubed
- 1 lb Smoked Sausage - Sliced
- 2 Quarts Chicken Stock
- 2 Tablespoons Bacon Grease
- 2 Bay Leaves
1) In a large stock pot (we prefer enamel cast iron), melt the bacon grease over medium-high heat.
2) Add the diced onions and sauté them until translucent.
3) Start adding a handful of kale at a time to the stockpot. The goal is to wilt the kale until tender, but the pot is usually not large enough to add it all at one time. So we add it in small amounts and until we have it all wilted in the pot. Be sure to stir the kale frequently so the greens at the bottom don't burn.
4) Once the kale is wilted, add enough chicken stock to cover the kale.
5) Add the sausage, potatoes, and bay leaves and simmer until the potatoes are tender. Don't forget to remove the bay leaves prior to serving.
6) Add salt and pepper to taste and enjoy!