Kale

Zuppa Tuscana (Kale Soup)

Posted by Carole Koch

Thanks to CSA member Patricia Armstrong for sharing this delicious recipe, which comes from the Olive Garden Restaurant. Swiss chard and/or spinach may be substituted for the kale.

1 1/2 cups of spicy sausage
6 slices of bacon
3/4 cup diced onions
2 medium potatoes cut in half lengthwise and then into 1/4-inch slices
1 1/2 teaspoon minced garlic
2 cups fresh kale leaves cut in half and sliced
2 tablespoons chicken base
1 quart water
1/3 cup heavy cream

Cook sausages, bacon and onion over medium heat. Remove meat and leave onion in pan; add garlic to the onion and cook for 1 minute. Add chicken base, water, potatoes and simmer 15 minutes. Crumble bacon and sausage. Add bacon, sausage, kale leaves and cream. Simmer 4 minutes and serve.

Serves 4.

Thanks Patricia!

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