Tantillo Recipes

Potato and Kale Soup

April 8, 2016

Tantillo Recipes


4 oz turkey kielbasa or similar poultry sausage

1 tbl Tantillo California Extra Virgin Olive Oil

1 small onion, chopped

1 clove garlic, minced

1 pd small red potatoes, quartered

6 cups chicken stock

1/2 bunch kale, about 1/2 pd

Kosher salt and freshly ground black pepper to taste

Hot pepper sauce to taste


1Slice sausage thinly, then halve each slice. Put Tantillo California Extra Virgin Olive Oil in a Dutch Oven or similar pot over medium heat.

2Add sausage. When the meat is nicely browned and slightly crisped, remove with a slotted spoon to a dish lined with paper towels. Add the onion and garlic to the pot.

3Cook until the onion wilts, about 5 minutes. Add potatoes and cook a few minutes, stirring.

4Add stock and bring to a boil. Lower hear an simmer, covered, 20 minutes or until potatoes are soft.

5Mash coarsely in the pot with a potato masher or large fork. Meanwhile, roll kale and cut crosswise into thin strips.

6Put in a colander and rinse thoroughly.

7Add to pot and stir well. Add salt and pepper to taste.

8Cook 15 minutes or more, depending on how tough the kale is.

9When the kale is just tender, add sausage and hot pepper to taste and cook 5 minutes more.

10Taste and adjust seasonings. Buon Appetito!


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