Kale is a super food, but the stem is “super” stiff and no fun to eat so the leaves are always taken off the center spine. All of that dark green color signals the presence of beta carotene, which when eaten is converted into vitamin A, a super antioxident. Adding the optional carrots will provide even more. Therefore, eating this soup is like arming yourself for the war against destructive free radicals. Eat and enjoy!
Ingredients:
1 lb(s) turkey sausage
1 cup(s) onion -- chopped small
2 carrots -- scrubbed and chopped into 1/2" sections; optional
4 garlic clove(s) -- crushed
3 cup(s) chicken broth
1 1/2 tsp salt
1 1/2 cup(s) cubed potato(es) -- scrubbed and chopped 1/2" pieces
1/8 tsp red pepper flakes
1 bunch kale -- stems removed and chopped 1" pieces
Directions
Prep Work: Chop onion. Peel garlic cloves. Scrub and chop potatoes and carrots; store together.. Stem and chop kale.
1. Heat oil to medium heat in the bottom of a soup pot. Add the sausage and cook for 10 minutes until cooked through and browned, turning once or twice. For precooked sausage like kielbasa, just heat until browned, approx. 5 min. Cut vegetables while waiting.
2. Remove the sausage to cool elsewhere, but keep any drippings from the sausage and add enough oil to equal approx. 1 Tbsp..
3. Saute onions and carrots until onions are translucent, about 5 minutes, then add garlic for 30 seconds.
4. Add the rest of the ingredients except sausage and bring to a boil, then reduce to simmer.
5. Cut sausage into slices and add to pot. Simmer partially covered for approx. 10 minutes, or until kale and potatoes are soft. Salt and pepper to taste.
“Eating more fruits and vegetables is one of the most important dietary habits you can adopt to prevent heart disease, cancer, diabetes, and hypertension and to manage your weight. Vegetables in particular will cost you little in the way of calories while offering huge health benefits.”
http://www.oprah.com/health/Four-Weeks-to-Healthy-Eating
