SAUSAGE, POTATO, & KALE SOUP

Sausage, Potato, and Kale Soup

altered from The Pioneer Woman Recipe

Prep: 5 Minutes	Level: Easy
Cook: 45 Minutes	Serves: 12

Ingredients

• 1 bunch Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
• 12 whole Red Potatoes, Medium slices so they don't dissolve away
• 1 whole Onion, Chopped
• 1-1/2 pound Italian Sausage
• 1-1/2 tsp of  Chili Seasoning (more To Taste)
• 3 cups Low Sodium Chicken Broth
• 1 heaping Tbsp beef Boullion base
• 1 quart Half-and-half
•  1-1/2 tsp Italian Seasoning (to taste)
• 1 tsp salt (as or if needed)
•  Black Pepper To Taste

Preparation

Prepare the kale and set it aside. 

In a medium pot. boil sliced potatoes until tender. Drain and set aside. 

In a large pot, sweat onion and crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the seasonings, chicken broth, Boullion base, and half-and-half. Simmer for 30 minutes.

Give it a taste and adjust seasonings as needed. Add the potatoes, then stir in the kale. Simmer an additional 10-15 minutes, then serve.

Breakfast for a Week ~ by Sarah

My co-worker, Mary Ruth, made this breakfast up and when I saw her eating it I had to have the recipe.  It smelled amazing!  She makes a big batch of it on the weekend, stores it in the fridge, and then eats it every morning.  I made my first batch today and it is delicious!  I can't wait to have a quick, healthy, and delicious breakfast each morning when I'm in a rush!

Ingredients:
1 lb. breakfast sausage (not maple--hot or mild regular)
1 bunch kale
1 bag spinach
1 red bell pepper
1 green bell pepper
1 package mushrooms
1/2 onion
2 cloves garlic
any other veggies you think would be good--she puts jalapeño peppers in hers, but that's too spicy for me!
12 eggs, beaten

Directions:
Cook sausage in large skillet until completely browned.  Take out and drain on a paper towel.  Using a food processor, shred kale and spinach.  Cook in skillet over medium-high heat until tender.  Add sausage back along with the peppers, onion, and mushrooms.  Saute until everything is tender.  Add in beaten eggs and stir pretty constantly until egg is completely cooked.  Season well while cooking.  It will smell amazing!  Cool for awhile and then store in a large airtight container.  Take what you want in the morning and heat it in the microwave.

Sausage-Kale Breakfast Strata ~ by Sarah

I made this for the first time the other day and took it to a breakfast potluck at school.  It is a Pioneer Woman recipe, so it is not fat free.  It got rave reviews.  I liked how I made it the night before and then just had to bake it in the morning.  Kale is growing on me...this is really good!


Ingredients: 
12 whole Eggs
2-1/2 cups Half And Half (or Milk, If You Prefer)
Salt And Pepper, to taste
4 Tablespoons Minced Fresh Oregano (or Parsley, Basil, Etc.)
1 loaf Crusty French Or Italian Bread, Cut Into Cubes
2 pounds Breakfast Sausage Patties, Cooked And Cut Into Cubes
1 bunch (large) Regular Kale, Torn Into Pieces
Olive Oil (for Frying)
16 ounces, weight White Mushrooms, Halved
2-1/2 cups Grated Monterey Jack Cheese

Preparation Instructions: 
*Note: Recipe can easily be halved.

Mix together eggs, half-and-half, salt, pepper, and minced oregano. Set aside. Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside. Heat olive oil over medium-high heat, then throw in kale. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside. Layer half the bread, half the kale, half the mushrooms, and half the cheese in a large, buttered lasagna pan. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top. Cover with plastic wrap and refrigerate overnight if possible. To bake, remove from fridge 20-30 minutes before baking. Replace plastic wrap with foil and bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.

(Pioneer Woman picture)

If you want to see her step-by-step pictures, you can see her post here: http://thepioneerwoman.com/cooking/2012/01/sausage-kale-strata/

Potato and Sausage Soup ~Molly

I'm minorly obsessed with kale right now. It might be my new favorite vegetable. I fry it until it's crispy and put it in wraps. I chop it up and add it to scrambled eggs. I search for recipes that use it instead of studying for my Money and Banking midterm. Finding this recipe on epicurious.com was totally worth the B-.
I don't have a picture, so use your imagination. It looks like a broth-based soup. With chunks of potato, sausage, chickpeas, and kale. If you want to get fancy, add a piece of italian bread with butter on it. You could also find the recipe on Epicurious. It's actually called Kale and Chickpea Soup, but I knew none of you would read this recipe if that's what I titled this post.


Ingredients:

• 1 medium onion, chopped (1 cup)
• 2 garlic cloves, chopped
• 1 bay leaf
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 3 red potatoes(3/4 lb), cut into 1/2-inch pieces
• 3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped (4 cups)
• 3 1/2 cups reduced-sodium vegetable broth (28 fl oz)
• 2 cups water
• 1 (14-oz) can chickpeas (aka garbanzo beans), rinsed and drained
• 1/4 lb sausage, diced and browned (I used smoked bratwurst)
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• Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.
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• Note from Kelsey:  
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• I made this soup for my family and a couple of young "cowboys".  They all loved it, even the kids!  It is definitely something I will make again.  It smelled so good when it was cooking!  I served it with grilled ham and cheese sandwiches and a green salad.  I took a picture so I could add it to Molly's original blog post. 
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