I have seen so many yummy recipes for kale and sausage soup; since my husband took the plunge to buy kale from our supermarket for the first time ever, I thought it would be a good way to use up a little-known ingredient. I took an original recipe from The Pioneer Woman and adapted it with what I had on hand. It turned out pretty well, and was much lighter than similar recipes that call for heavy cream and broth.
First, the ingredients:
- 1 bunch Kale, cleaned and torn into small pieces
- 6 whole Red Potatos, Sliced Thin
- 1/2 red onion, Chopped
- 1 pound Italian Sausage (removed from casing)
- 2 cups water
- 2 cup skim milk
- 1 packet turkey gravy mix
- Pepper to Taste
Slice the red potatoes -- very thin.
Dice the red onion.
2. Squeeze the sausage from the casings and brown in a pan over medium-high heat. You may have to add a bit of olive oil, if the meat starts sticking.
3. Add the milk, water, gravy packet, seasoning, and red onion to the sausage and drippings. Cook for about 15 minutes, or until bubbly. (Don't burn the milk!)
4. Add in the potatoes and kale. Cook over medium heat until the potatoes are tender -- or about 15 minutes. Stir, as needed, being sure not to break up the potatoes too much.
(Included in Try a New Recipe Tuesday, $5 Dinners, Tuesday's Table, and Tempt my Tummy Tuesday)