Week 2 - SIBERIAN KALE!

Doesn't that just necessitate being screamed in an impressive voice? I have no idea what makes Siberian kale Siberian, vs. regular old Southern kale, but I've been really excited to try kale and sausage soup after a coworker posted a picture his wife made.

I spliced together two separate recipes; one was an Olive Garden knockoff, the other a Martha Stewart special (can't go wrong with restaurant knockoffs and Martha, right?)... I used the two in an attempt to be healthier by omitting the heavy cream and using pureed potatoes instead. However, substituting four slices of bacon and a pound of sausage (no fat drainage here which turned the soup an alarming shade of bright orange) probably made up for any calories lost.

Verdict? Well, um... there was a *lot* of kale. I mean I guess that's what happens when you make a recipe based on having to use up eighty pounds of produce in one go... And it doesn't look nearly as appetizing as it should have, but it sure tasted good. I'd say this is a repeat.

Martha Stewart:

Ingredients

Serves 4

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red-pepper flakes
• 5 waxy potatoes (1 1/2 pounds), peeled and cut into 1/2-inch chunks
• 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
• 1 bunch kale (12 ounces), stemmed and shredded
• 12 ounces smoked chicken sausage, cut into 1/2-inch half moons

Directions

1. In a large pot (6 to 8 quarts), heat oil over medium. Add onion and cook until soft, stirring, 2 to 3 minutes. Add garlic and red-pepper flakes; cook unti fragrant, 1 minute. Add potatoes and broth; bring to a boil. Reduce heat; simmer until potatoes are tender, 10 to 15 minutes.
2. In a blender, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted, 10 to 15 minutes.

Olive Garden Toscana Soup:

Recipe

• 1 lb. spicy Italian sausage – crumbled
• 1/2 lb. smoked bacon – chopped
• 1 qt. water
• (2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
• 2 lg. russet potatoes – scrubbed clean, cubed
• 2 garlic cloves – peeled, crushed
• 1 med. onion – peeled, chopped
• 2 cups chopped kale OR Swiss chard
• 1 cup heavy whipping cream
• salt and pepper – to taste

Directions

1. Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
2. Drain sausage and set to the side.
3. Brown bacan in a pan over medium-high heat. Be careful not to cook crispy.
4. Drain bacon and set to the side.
5. Place broth, water, garlic, potatoes, and onion in a pot.
6. Simmer over medium heat until potatoes are tender.
7. Add sausage and bacon to the soup.
8. Simmer for 10 minutes.
9. Add kale and cream to pot.
10. Season with salt and pepper.
11. Heat thoroughly.