Kale and sausage soup is one of  my favorite recipes. It’s easy to make and only takes about 30 minutes. You should be able to find some nice local kale because it thrives in cold weather - which actually makes it sweeter.  

The key to this soup is a good homemade stock so make sure you don’t throw out your chicken carcass next time you bake a chicken. Write me if you want some tips for homemade stocks. 

This soup would be nice on Christmas or New Year’s day with some warm bread.  I get my sausage from New Roots or Kellie Brook farm. They will both be at the Seacoast Eat Local’s next winter farmer’s market in Rollingsford.

Ingredients:

8 ounces Linguisa or Italian sausage
12 ounces chopped kale
2 russet potatoes
1 chopped onion
1 quart chicken stock or beef stock or a combination of both

 Directions:

Saute the onions for several minutes until they start softening up.  Add the sausage and potatoes and salt and simmer for about 10 minutes or until the sausage is browned and the potatoes are soft.  Add the chicken stock and bring back to a simmer.  Add the kale. Simmer down for another 15-20 minutes until kale is soft. Serves 4-6.