Kale Soup with Potatoes and Sausage

Name: Kale Soup with Potatoes and Sausage
Total time: 5400 s
Yield: 4 or more
Cuisine: American
Ingredients: 1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices (Contributor’s Note: Nearly any kind of sausage will work, although I wouldn’t use breakfast sausage.); 1 large onion, peeled and chopped; 1 clove garlic, peeled and minced; 2 large baking potatoes, peeled and cut into 1/4-inch cubes; 1 1/2 heads 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; Freshly ground pepper to taste; 3 plum tomatoes, cored and cut into 1/2-inch dice

P|A|S|in|A|T|X @cook_28215654

Texas

Super easy, super delicious recipe by Molly O’Neill, NYTimes Cooking. I’ve made this recipe stove top and in a pressure cooker.
Sauté, boil, simmer, enjoy.

P|A|S|in|A|T|X @cook_28215654

Texas

Super easy, super delicious recipe by Molly O’Neill, NYTimes Cooking. I’ve made this recipe stove top and in a pressure cooker.
Sauté, boil, simmer, enjoy.

Saved

Ingredients

1 hr 30 minutes stove top

4 or more

1 poundlinguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices (Contributor’s Note: Nearly any kind of sausage will work, although I wouldn’t use breakfast sausage.)
1large onion, peeled and chopped
1 clovegarlic, peeled and minced
2large baking potatoes, peeled and cut into 1/4-inch cubes
1 1/2 headskale, stemmed and coarsely chopped (about 6 cups)
4 cupschicken broth, homemade or low-sodium canned
1 tablespoonbalsamic vinegar
2 teaspoonskosher salt
Freshly ground pepper to taste
3plum tomatoes, cored and cut into 1/2-inch dice

Saved

Steps

1 hr 30 minutes stove top

1

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 garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
2

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.