Sometimes we have leftover kale after making kale chips and I wanted to find a soup recipe that my kids would eat. I found some great basic sausage and kale soup recipes and tweaked it to fit our tastes. It tastes even better the second day!
1 T. olive oil
1 onion, diced
2 garlic cloves minced
hot sauce to taste (we like Siracha)
2 lbs waxy potatoes or russet potatoes, peeled and diced into 1/2 in. chunks (for a creamier broth use the russet because some of them will break down and thicken the broth, that’s what we like)
2 quarts chicken broth
1 bunch (12 oz) kale, stemmed and torn into bite size pieces
12 oz smoked sausage (chicken, pork, etc.) cut into 1/2 in half moon chunks
1 can black beans, rinsed and drained
salt and pepper to taste
In a large stock pot, saute the onions in olive oil, till tender. Add garlic and saute for 1 min.
Add potatoes and broth, simmer for 10 to 15 minutes until potatoes are soft.
Add black beans, kale, sausage and cook until kale is wilted, about another 10 to 15 minutes.
Wait to season until the end, depending on the type of sausage you chose. Then add salt, pepper and hot sauce to taste.