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Potato and Kale Soup

Yields1 Serving

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

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


Add 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.


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


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


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


Put in a colander and rinse thoroughly.


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


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


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


Taste and adjust seasonings. Buon Appetito!