S A U S A G E ● & ● K A L E ● S O U P

THIS ONE WAS ADAPTED FROM A RECIPE FOUND IN A NEWSPAPER.

1    LB KALE
1    MEDIUM ONION, CHOPPED
2    CLOVES OF GARLIC, CHOPPED
3    POTATOES (BAKING SIZE), CHOPPED
8    OZ CHICKEN SAUSAGE, SLICED (YOU CAN USE WHICHEVER YOU WANT, I
      USED A SPINACH, FETA AND PESTO CHICKEN SAUSAGE FROM WEGMANS)
4    CUPS CHICKEN BROTH (I USED A HOMEMADE TURKEY BROTH I HAD FROZEN)
EVOO

OPTIONAL:
1 CAN OF WHITE BEANS
FETA CHEESE


●SAUTE OVER MEDIUM HEAT THE ONION, GARLIC AND SAUSAGE WITH THE EVOO IN A LARGE STOCK POT.
●WHEN TENDER (AND SAUSAGE IS BROWNED), ADD BROTH, POTATOES AND KALE (AND BEANS IF DESIRED).
●INCREASE HEAT TO HIGH AND BRING TO A BOIL, REDUCE HEAT TO A SIMMER, COVER AND SIMMER FOR 20 MINS.
●SERVE AND TOP WITH FETA CHEESE IF DESIRED (FRESHLY GRATED PARMESAN WOULD BE VERY GOOD TOO) . SEASON TO TASTE WITH S&P

THE SUBSTITUTION OF PARMESAN MAKES ME WANT TO MENTION A DELICIOUS TIP.
PARMESAN IS BEST FRESH AND STILL IN BLOCK FORM (A LITTLE GOES A LONG WAY, IT'S MUCH MORE POTENT). WHEN YOU USE UP ALL YOUR FRESH PARM, SAVE THE RIND AND THROW THAT INTO A STEW/SOUP, THE RIND WILL MELT AND YOUR SOUP WILL BE EVEN TASTIER FOR IT!