What I did with a ton of "extra" kale

Paul

Paul

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Staff member
This was really good. As I was making it my kids were saying how good it smelled. I'm always reluctant to try anything Kale but again surprised. My daughter had purchased a huge bag of baby kale but wasn't putting much of a dent in it so wanted me to find a recipe for it. I make a lot of soup and this was one of the best I've made. I made two substitutions to the recipe based upon what I had on hand. I had turkey stock in my freezer and no chicken so used that, and in place of the white beans I used a can of organic garbanzo beans (daughter's suggestion) and fava beans which I had picked up a while back but never used and have had at the back of my mind for a while. I individually peeled these before putting them in the soup. Maybe a little unusual choices but results were good.

Ingredients

1 pound bulk hot Italian sausage

6 cups chopped fresh kale

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

1 can (28 ounces) crushed tomatoes

4 large carrots, finely chopped (about 3 cups)

1 medium onion, chopped

3 garlic cloves, minced

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

5 cups chicken stock

Grated Parmesan cheese

Directions

In a 6-qt. electric pressure cooker, select saute setting, and adjust for normal heat. Add sausage. Cook and stir, crumbling meat, until no longer pink. Remove sausage; drain. Return sausage to pressure cooker.

Add next 10 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions.

Top each serving with cheese. Yield: 8 servings (3-1/2 quarts).

https://www.tasteofhome.com/recipes/pressure-cooker-italian-sausage---kale-soup

https://cdn2.tmbi.com/TOH/Images/Photos/37/300x300/Pressure-Cooker-Italian-Sausage---Kale-Soup_exps207667_TH163619D09_30_5b.jpg

 
This is a great soup combo. Don't know why people are "afraid" of kale!! It's just a

really good deep green veggie that needs a little more "love".

A massaged kale salad really can't be beat with a good vinaigrette dressing.

 
Made this last night without the pressure cooker. It's wonderful! Great comfort food.

I made a few tweaks, like you did Paul, based on what I had available.

2 15 oz cans of rinsed garbanzos went in instead of beans. Added 4 stalks of celery, very small dice; 2 large red bell peppers, medium dice; extra garlic (more like 8 cloves) and used a batch of frozen chicken stock from rotisserie chickens used over the holidays.

Topped with grated parm and a chiffonade of fresh basil.

I browned the sausage in a dutch oven while warming the chicken stock in a large stockpot along with the garbanzos. Removed the sausage to the stockpot and added the carrots, onion, celery, red bell pepper and garlic to the dutch oven. Sauteed until just beginning to color, and added that to the now-simmering stockpot. In went the kale, oregano salt, pepper and a large can of crushed tomatoes. Brought it to a simmer and let it go, covered, for about 40 minutes.

It did smell like Little Italy while it simmered, and my wife, who wasn't hungry, ate two bowls!

Thanks!

Michael

 
I have a similar batch in my slow cooker right now

Used Italian sausage, diced tomatoes, golden beet greens, onion, garlic, potatoes, carrots, kidney beans, garbanzo beans, homemade chicken stock, oregano, basil, pepper and probably stuff I forgot. Smells great.

I too am doing some Keto diet stuff- not following it to the "t" but making it the type of low carb diet I am following. Lost 14 lbs in 2 weeks, not bad for somebody my age. Stopped drinking alcohol which undoubtedly helped a bunch. I put potatoes in this soup because I had some leftovers from a recent dinner party so my DH will eat them.

 
Ha! I made another batch for a fellowship meeting last night and got several...

...requests for the recipe.

Folks went back for seconds and thirds, and nary a drop was left.

Mmmmm.

Michael

 
Great recipe! I made this and we are enjoying every bite smileys/wink.gif

I followed recipe but used 1 sausage link at .4# (all I had but more would have been better), carrots and celery (about 3 cups), a splash of white wine to deglaze pot, 4 cups stock, a can each of Great Northern and Cannellini beans, a 28oz can of DeFrateli Italian Pasta Ready tomatoes, and a brick of frozen chopped spinach, stirred in at the end right before serving - no kale. I started with sautéing the sausage in the Instant Pot, removed sausage pieces, sautéed the onion, carrot and celery to brown slightly, added the sausage back and splashed with white wine to deglaze pot for a minute or two, then added remaining ingredients and locked. The 10 minutes of pressure cooking didn't seem to be enough to tenderize the beans so I did a combination of Low Sauté and Off for several cycles until the beans were proper - maybe another 30 minutes. Thanks for sharing! Colleen

 
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