Sausage and Kale Soup

This is a variation of a recipe I received from a neighbor last summer. We make it with a sweet Italian pork sausage from the farmer’s market, substitute a medium potato (peeled and diced) for the green pepper, and bump the broth up to 5 or 6 cups. It’s closer to Portuguese Caldo Verde, but without the chorizo kick. It also works with collards instead of kale. My daughter even eats the greens!



1 medium potato, peeled and diced

1 tablespoon olive oil

1 onion, diced

1 pound sweet Italian sausage

2 cloves garlic, minced

1 pinch of red pepper flakes (optional, but my toddler doesn’t seem to mind)

6-8 cups of kale or collards, washed, stemmed, and chopped

5-6 cups reduced sodium chicken broth




  1. Partially cook the potato in a microwave-safe dish with water to cover. Drain and set aside (we tried adding the potato to the soup raw but found that it soaked up too much of the broth).
  2. In a soup pot, heat oil over medium heat. Add onion and cook until translucent. Add sausage, breaking up large chunks with a spoon, until it starts to brown. Add garlic, pepper flakes, cooked potato, and greens and cook for a couple of minutes until the greens begin to wilt.
  3. Add broth, cover and simmer for 20 minutes over low heat.

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