Henry Rifle Forums

Momma subscribed to a farm share program of organic vegetables this past year. We received all manner of lettuce, eggs, spices, squash, onions, pumpkins, things I don't know what it was.............and Kale.
I know Kale is the popular star in the green leafy's lately, but I don't care for it. Fast forward to last Thursday. We received our last batch last Thursday. It was full of good things like new potatoes, carrots, beets, onions and .........yes...........Kale and broccoli leaves.

Momma was going to toss the Kale, but I offered to make a soup. She normally doesn't like soup, but agreed.

Here it is:
I got local mild italian sausage. I cooked it, retaining the grease/oil created.
1 lb mild italian sausage

I took three onions from the food shares and sliced them lengthwise
3 medium onions any type

I got the onions fairly translucent then shredded the Kale and Broccoli leaves. I added them to the pot until they appeared to start to wilt. Kale doesn't wilt in the pan easily.
One bunch of Kale, leaves shredded One bunch of broccoli leaves. Leaves shredded (You could use spinach or other greens here)

I let those ingredients cook in just the sausage fat while I sliced the carrots.
2-3 med carrots sliced thin

Just before I added the carrots, I deglazed the pan with a red wine, about a 1/4 cup. Once the bottom bits started to come up, I then added the water, about 6 cups.

A little salt and pepper and it simmered for about two hours. I shut off the stove and let it sit overnight on the stove. Today, it went into the bowl you see above. Smells good. I know it will be good for me.

that is a most interesting recipe .... I'm not much of a soup person .... looking forward to your evaluation

All of those veggies look great, DD! I'm sure the soup will be quite tasty, but mostly from the pork fat and sausage! Yum. I've never had Kale (really), but we do freeze vegetable leaves and stems and other scraps for stock, especially broccoli, celery, lettuce, carrots, and onions. They all play together nicely.

Thanks for the recipe and photos. Let us know how it tastes!

My kind of recipe; sounds really tasty! We had fresh kale last when living in OR....too long ago.
Just a couple of changes for me, DD, and I think I'll go with this recipe next time I get out the large pot.

First, instead of the mild Italian sausage I'll use spicy, fennel Italian sausage. For me, this is a great taste and very little grease from the cooking.
Next, a definite no-go on the onions. Cannot do those and never have them.
Probably will add some other veggies to the pot, e.g. diced snow peas, definitely green pepper strips (I breathe in green peppers!), large chunks of vine tomato, and yes, spinach is delicious.

For the munchy side, I'll slice a piece of light rye bread to make sure I get all the soup out of the bowl, and also slice some extra sharp cheddar cheese wedges. Finally, to smooth the path to the tummy, a glass of Jacob's Ladder merlot will top it all off.

It always happens. I'm hungry after jotting down these food comments!
Thanks for the recipe. It's great to have nice bowl of soup in freezing weather, and the wind & snow are knocking at the windows.

Excellent cold weather meal! My Mom makes a similar soup but claims she has no recipe and builds the soup on the fly. Funny it always tastes the same- GREAT! Great share! Now I can make an attempt since my own dear mother doesn't seem to want me to know how.