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KALE, POTATO AND SAUSAGE SOUP 4 large russet potatoes, peeled and quartered 4 (4 ounce) links hot Italian sausage, casings removed 1 large onion, chopped 1 bunch kale, chopped 3 quarts chicken stock 1/4 cup hot pepper sauce Directions 1. Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. 2. Meanwhile, heat a large Dutch oven over medium-high heat and stir in the sausage. Break up the sausage with a spatula, and cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Remove the sausage to drain on a paper towel-lined plate. 3. Stir the onion into the sausage drippings; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the kale, and cook and stir for 2 minutes. Pour in the chicken stock; stir in the sausage and potatoes, and return to a simmer. Stir in the hot sauce just before serving. |