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Ingredient
Kale Soup with Potatoes and Sausage
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P|A|S|in|A|T|XKale Soup with Potatoes and Sausage
Super easy, super delicious recipe by Molly O’Neill, NYTimes Cooking. I’ve made this recipe stove top and in a pressure cooker.
Sauté, boil, simmer, enjoy.
Ingredient
Food ration :
4 or moreCooking time :
1 hr 30 minutes stove top
1 clove
garlic, peeled and minced
1 tablespoon
balsamic vinegar
2 teaspoons
kosher salt
Cooking instructions
* Step 1
Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
* Step 2
Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
Note: if there is a photo you can click to enlarge it
Tag
linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices (Contributor’s Note: Nearly any kind of sausage will work, although I wouldn’t use breakfast sausage.)
large onion, peeled and chopped
garlic, peeled and minced
large baking potatoes, peeled and cut into 1/4-inch cubes
kale, stemmed and coarsely chopped (about 6 cups)
chicken broth, homemade or low-sodium canned
Balsamic vinegar
kosher salt
plum tomatoes, cored and cut into 1/2-inch dice
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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