Tuesday, November 08, 2011

Kale Soup Recipe

This is a modified version of a similar recipe off of Bon Appetit's website. It's an excellent way to use up all of that spare fall kale going nuts in your garden!


One medium colander filled with freshly-picked kale leaves
1.5 lbs heirloom potatoes (chopped into 1 inch cubes - you do not need to peel them!)
2 sausages -in their casing - of your choice (chorizo, lamb, etc.)
3 Egyptian onions, chopped
1 clove Elephant Garlic, diced
1 clove heirloom garlic, crushed
2 dried Miscuchu (or other hot heirloom) peppers, crumbled


Thoroughly wash kale leaves, then roughly cut into strips. Put these in a medium stock pot. Chop heirloom potatoes into 1" cubes (but don't peel - only peel if you are using store bought potatoes, which have a far tougher and less palatable skin), and add these to pot. Cut sausage into small sections and add to pot. Add chopped Elephant Garlic clove and crushed heirloom garlic clove to pot. Crumble 2 dried heirloom peppers into pot. Fill pot with enough water to generously cover all ingredients (you are going to reduce the amount of water by half before you're through!). Bring everything to a boil, then reduce heat to low and simmer for 1-2 hours. When everything is thoroughly cooked, and the water has reduced by ~half, remove from heat. Ladle soup into bowls. Take day-old homemade sourdough bread and crumble a generous amount over each bowl. Serve hot and enjoy!

This is an excellent recipe to enjoy next to a roaring fire on a cool Fall evening!!

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