Portuguese Kale & Sausage Soup

[kirra]

Portuguese Kale & Sausage Soup
Marian Morash

Ingredients:

1 pound kale
1 pound potatoes
1 pound lamb Italian sausage (get this locally from Country Cottage Farm)
1 cup chopped onions
1/2 cup chopped carrots
2 teaspoons chopped garlic
1 teaspoon smoked Spanish paprika
2 tablespoons olive oil
2 tablespoons butter
2 quarts chicken broth or a combination of beef and chicken
3 pounds peeled, seeded, and chopped tomatoes (I didn't peel or seed the tomatoes; I rarely take the time to do that)
1 1/2 cups cooked garbanzo beans (I used 1 14.5-ounce can, drained and rinsed)
Salt and freshly ground pepper

Preparation:

Strip the leaves from washed kale, and cut diagonally into wide slices. You should end up with 6 to 8 cups of lightly packed kale. Wash, peel, and chop potatoes, and keep in cold water.

Put the sausages into a skillet with about 1/2 inch of water. Cover and cook over medium heat for 15 minutes. Uncover and cook until water is evaporated and sausages are browned and cooked through. I like to prick the sausages with a fork as they cook so that some of the fat is released. Remove sausages from the skillet, cool, and cut into 1/2-inch slices; set aside.

In a large saucepan, sauté onions, carrots, smoked paprika, and garlic in oil and butter, cooking until vegetables are softened, about 5 minutes. Add potatoes and broth, and simmer, partially covered, for 15 to 20 minutes or until potatoes are cooked. Mash the potatoes against the side of the pot (or purée with some of the broth and return to the pot). Stir in tomatoes and garbanzo beans, and simmer for 10 to 15 minutes. Add the kale and sausage, cook 5 to 10 minutes longer, and season to taste. (Serves 6 to 8)