This Portuguese-style soup has been one of our go-to dinners for years, and was one of the first soups I ever made that really worked. The original recipe was from the dearly departed magazine Kitchen Gardener, and while I occasionally muck around with different ingredients (white beans are particularly good), I always come back to the basic formula: kale, sausage, tomatoes, and garlic. And it’s not just delicious – it’s stuffed full of vitamins, and low-carb to boot. Whenever I make it we wonder why we don’t have it more often.
Kale-Sausage Soup (an approximate recipe)
- 2 Tbsp olive oil
- 2 carrots, diced
- 4 cloves of garlic, sliced
- 1 large bunch curly kale, cleaned, stemmed and roughly torn or chopped
- 1 quart chicken stock
- 1 can diced tomatoes
- 1 lb hot Italian sausages (if your sausages aren’t spicy, I’d suggest adding red pepper flakes to the carrots and garlic)
- salt and pepper
Heat the olive oil in a soup pot and saute the carrots and garlic until sizzling and beginning to turn golden. Add the kale and a good pinch of salt and stir well until it wilts. Add the stock and tomatoes, bring it to simmer, cover and cook about 20 minutes on low heat, or until the kale is limp but still green.
In the meantime, cook the sausages in a covered pan with a little water, then fry them in their own fat until they brown nicely. Slice them into rounds.
When the kale is tender, slip the sausage into the pot, stir it up, and taste the broth for salt. Grind in plenty of fresh black pepper and turn off the heat.