SAUSAGE KALE RECIPE RECIPES

Name: Sausage, Kale, and Lentil Soup
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 pound hot sausage, bulk or casing removed; 1 onion, chopped; 2 ribs celery, chopped, leafy tops reserved; 1 large carrot, peeled and chopped; 1 large Idaho (russet) potato, peeled and chopped into small dice; 1 Fresno or Holland chile pepper, thinly sliced or finely chopped; 2 sprigs fresh rosemary, leaves picked and finely chopped; 2 large cloves garlic, chopped or sliced; 1/2 tablespoon ground cumin; Kosher salt and freshly ground black pepper; 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced; 1/4 cup tomato paste; 1 cup white wine; Freshly grated nutmeg; 1 3/4 cups lentils; 4 cups chicken stock; 2 cups water

SAUSAGE, KALE, AND LENTIL SOUP RECIPE | RACHAEL RAY | FOOD ...

Sausage, Kale, and Lentil Soup Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Total Time 2 hours 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 tablespoon extra-virgin olive oil
1 pound hot sausage, bulk or casing removed
1 onion, chopped
2 ribs celery, chopped, leafy tops reserved
1 large carrot, peeled and chopped
1 large Idaho (russet) potato, peeled and chopped into small dice
1 Fresno or Holland chile pepper, thinly sliced or finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 large cloves garlic, chopped or sliced
1/2 tablespoon ground cumin
Kosher salt and freshly ground black pepper
1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
1/4 cup tomato paste
1 cup white wine
Freshly grated nutmeg
1 3/4 cups lentils
4 cups chicken stock
2 cups water

Steps:

In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.

SAUSAGE AND KALE SOUP RECIPE: HOW TO MAKE IT

Sausage and Kale Soup Recipe: How to Make It image

This is my family’s absolute favorite soup. I usually double the recipe, so the flavors can blend, making the soup even better the next day.—Dawn Rohn, Riverton, Wyoming

Provided by Taste of Home

Categories Dinner Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
3 medium Yukon Gold or red potatoes, chopped
2 medium onions, chopped
2 tablespoons olive oil
1 bunch kale, trimmed and torn
4 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon salt
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) chicken broth

Steps:

In a Dutch oven over medium-low heat, cook the sausage, potatoes and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale; cover and cook for 2-3 minutes or until kale is wilted. Add garlic; cook 1 minute longer. , Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until potatoes are tender. Discard bay leaves.

Nutrition Facts : Calories 187 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 706mg sodium, CarbohydrateContent 16g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

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