Saturday, November 07th 2009

Kale Soup

1 large yellow onion, peeled and minced fine
1 large garlic clove, peeled and minced
4 tablespoons olive oil
6 large potatoes, peeled and sliced thin
2 quarts cold water
6 oz chorizo, pepperoni, or other dry, garlicky sausage, sliced thin
2 1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb. kale (or collards, turnip greens) washed, trimmed of coarse stems and
veins, then sliced in a chiffonade

Saute the onion and garlic in 3 tbs of oilin a large, heavy saucepan 2 to 3 minutes over moderate heat until they begin to color and turn glassy; do not brown or they will turn bitter. Add the potatoes and saute, stirring constantly, 2 to 3 minutes, until they begin to color also. Add the water, cover, and boil gently over moderate heat 20 to 25 minutes until the potatoes are mushy. Meanwhile, fry the sausage in a medium heavy skillet over low heat 10-12 minutes until most of the fat has cooked out; drain well and reserve.

Freshwater Fishing
Offering you many of the top supplies to help you make the big catch.

When the potatoes are soft, remove the pan from the stove and with a potato masher, mash the potatoes right in the pan in the soup mixture. Add the sausage, salt, pepper, return to moderate heat, cover and simmer 5 minutes. Add the kale and simmer uncovered 5 minutes until tender and the color of jade. Mix in the remaining tablespoon of oil and taste the soup for salt and pepper. Serves 6-8