Kale Soup with Potatoes and Sausage

Ingredients

1 pound linguiça or uncured Spanish chorizo, sliced into ⅛-inch-thick coins

1 large onion, peeled and chopped

2 large baking potatoes, peeled and cut into ¼-inch cubes

1 garlic clove, peeled and minced

1½ bunches kale, stemmed and coarsely chopped (about 6 cups)

4 cups chicken broth, homemade or low-sodium canned

1 tablespoon balsamic vinegar

2 teaspoons kosher salt (such as Diamond Crystal)

Freshly ground black pepper

3 plum tomatoes, cored and cut into ½-inch dice

Instructions

Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the potatoes and garlic, and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.

Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

Description

This soup is thick and filled with flavors.

Servings

4

Notes

Sumner had grown kale in the garden and wanted to make soup. He couldn't find a recipe that he had used before but we searched and found this one. Per the notes that others had added to the recipe, he used Cider Vinegar rather than the Balsamic Vinegar and a 24 ounce can of diced tomatoes in place of the fresh ones. The soup is really a full meal. Maybe add a sandwich. This soup can convince the kale haters that kale is really delicious.

Source

Molly O'Neill for the New York Times