Kale is just so good for you. My mission at our house is how can my husband and I get more vegetables in. (Especially my hubby.) I really try to get some green action in at every meal. I just know that I am getting so many vitamins and nutrients when I eat a variety of vibrant colored vegetables.
Kale is packed full of iron, calcium, Vitamin A, Vitamin K and Vitamin C. Kale is a great source of calcium and full of antioxidants that protect against many types of cancer.
Sauteed kale is not appealing to my husband. So I wanted to come up with a way that he’d enjoy eating kale too. So combining kale with the savory taste of italian sausage was a total win.
This soup is easy to make and is a lunch time staple at our house. The sausage and chicken broth really provide a satiating feeling. And of course, the kale is snuck in there to add additional nutrition.
1 pound italian sauage – (You can use either lose or links. Both work)
2 slices of bacon – chopped into bite sized pieces
1 small onion -diced
2 cloves of garlic – minced finely
3 cups chicken broth
1 cup water
1 tsp sea salt
1 tsp red pepper flakes
2 cups of peeled and diced potatoes (Use turnips if watching carb count)
2 to 3 cups of kale – peeled from the stem and torn into smaller pieces
I use a dutch oven or soup pot to make this recipe. I start by browning the sausage in the container I’m going to use to make the soup. Cook the sausage until it’s done and remove from the pot. If I am using links I just cook them fully and slice them into bite sized pieces.
I add a some butter or palm kernal oil and start cooking the bacon pieces until they get a crisp to them. Then I add the onion and cook for about 5 minutes. The garlic goes in and I cook for 1 more minute. I’ll pour in the chicken broth and water and give everything a good stir. This is the time to scrape the bottom and get a bit of extra good flavor into the soup. I cover the pot and bring everything to a boil.
Once it’s boiling, I add in the potatoes (or turnips), salt and red pepper flakes. I cover the pot and bring it back up to a boil. Then I reduce the heat and simmer for 5 minutes. After 5 minutes, I add in the kale. The cover goes back on the pot and I continue to simmer the soup for 10 more minutes. Check your potatoes or turnips with the puncture of a fork.
Great to have for dinner or the next day as left overs.