Growing up, I remember buying Kale to use as plating vegetables — something we layered on a plate and then put the “real” food on top of. I never thought of eating kale. But lately, people have been talking about the health benefits of eating kale — lowers cholestrol, high in fiber, antioxidants, etc. The appeal of eating kale become more appealing. So, when I think about what I could use kale in, the obvious thing is use it in salads. But, kale isn’t something I normal use in salads. And, it’s roughage that I am not used to. Then Trader Joe’s had a demo incorporating Kale in recipes. The demonstrator prepared the kale in a soup. I remembered the Olive Garden served up a soup using potatoes and kale. I liked that. So, here’s my version of the Olive Garden’s Zuppa Toscana — using kale.
1 lb. Italian spicy sausage
1 large onion, chopped
2 garlic cloves, minced
2 cups chicken broth
1 quart water
2 large potatoes, diced
4 slices of bacon, cooked and crumbled into bits
2 cups kale or 2 cups swiss chard, chopped
1 cup heavy whipping cream
Chop or slice uncooked sausage into small pieces. Brown sausage in a soup pot. Add onions and garlic and cook until the onions are clear. Add chicken broth and water to pot and stir. When broth is hot, add potatoes. Cook on medium heat until potatoes are done. Add bacon. Salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat throughly. When kale is cooked, serve.