Cold, blizzardy days are perfect for a big pot of soup on the stove (if you have power).
And no, it's not cold or blizzardy down here. Palm fronds are swaying and it's heading toward 85 today. Too hot, really. (You have full permission to tell me to shut the heck up about it being too hot.)
Here's my version of the Portuguese soup caldo verde, which I first had on a trip to Cape Cod. has featured kale before it got all trendy and superfoody.
This soup has a lot of ingredients I always keep around, like turkey or chicken sausage, broth, potatoes and canned tomatoes. The mainstays in my recipe are sausage and kale -- other ingredients are completely up to you and what you have in the pantry or fridge. White beans are good in it, or you could take out the potatoes and use rice.
Kale and Sausage Soup
1 tablespoon olive oil
4 cloves garlic, minced
1 large onion, thinly sliced
1 cup thinly sliced celery
4 small red-skinned or Yukon gold potatoes, thinly sliced
1/2 pound smoked turkey sausage, thinly sliced
1 (15-ounce) can diced tomatoes, sodium free
1 (15-ounce) can diced tomatoes, regular
4 cups low-sodium chicken broth
4 cups chopped kale
In a large pot over medium-high heat, add the olive oil, and after the oil heats up a bit, add the garlic, onion and celery. Saute until the vegetables become translucent.
Add the potatoes and sausage and saute a few minutes until the potatoes brown a bit.
Turn heat to medium-low and add tomatoes, broth and kale. Add the kale slowly if it doesn't all fit in the pot; it'll soften and everything will fit.
Cover and cook until kale and potatoes are tender.