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
- 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).
- 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.
- Add broth, cover and simmer for 20 minutes over low heat.