This last Saturday was foggy, rainy and cold. After checking out the farmers market I left with a lonely bag of kale and chills up and down my spine. Soooo…. what else to do but make a kale and sausage soup to warm my bones. It was delicious!!!
Before I give you the goods though, I want to share with you a bit more about this leafy green veggie and why it’s so good for us. Kale is a nutritional powerhouse with just one cup containing 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. This veggies is loaded with antioxidants. Vitamins A, C, K, carotenoids, flavonoids and sulphur-containing phytonutrients. These are shown to help protect against cancer, improve eye health, lower cholesterol, and reduce the risk of heart disease. Plus…it tastes really good! So, here’s one recipe to start you on (or add to) your kale kick. Enjoy!
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1 cup diced celery
- 1/2 cup diced carrot
- 8 to 12 ounces andouille sausage or other smoked sausage, diced or thinly sliced (I used elk sausage from my dear sweet client Cindy Ward)
- 2 cloves garlic, minced
- 1 bunch kale, chopped, about 8 to 10 cups chopped
- 4 cups chicken broth (used Trader Joe’s Free Range/Gluten Free)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- Dash Tabasco or similar hot pepper sauce, optional (I chose to leave this out as I am a big baby when it comes to spicy)