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Post date: Nov 4, 2013 4:54:35 PM
14 oz. reduced fat Italian or turkey sausage
8 cups (1/2 batch) kale, stems removed and leaves shredded
1 tsp. olive oil
1 onion, chopped
1 medium carrot, sliced
4 cloves garlic, chopped
8 cups fat-free reduced sodium chicken broth
2 cups water
3 medium red potatoes, peeled and sliced into 1/4 inch pieces
1 pinch dried red pepper flakes
salt to taste
1/4 tsp. ground pepper
Directions:
In a large Dutch oven or pot, cook sausage over medium-low heat. Turn and cook until brown, about 10 minutes. Remove from pot, let cool and cut into thin slices.
Add oil to pot, add onions and carrots; cook on medium until translucent, about five minutes. Add garlic and cook 1 minute longer.
Add broth, water and black pepper. Bring to a boil and cook 5 minutes. Add cooked sausage, potatoes, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the potatoes and kale are cooked, about 5-6 minutes. Adjust salt if needed.
Serve with crusty bread for dipping!
Makes 10 cups. I typically double this recipe.
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