Kale is amazingly good for you. In fact, according to Dr. Joel Fuhrman, it's THE BEST for you. Kale ranks at the very top of his nutritional density test, making it the super-est of super foods. Lately, it's all the rage and that makes me really happy because I have been a big fan of this leafy green for as long as I can remember. I like it in salads, smoothies, sauteed, in soups... it's very versatile and oh-so-delicious!
The other night, I whipped up some (naturally) gluten-free kale, sausage and potato soup and both my husband and I loved it! It's definitely a new favorite so I wanted to share it with all of you.
(Naturally) Gluten-Free Kale, Sausage and Potato Soup
Yields 4-6 servings
1 package of Applegate farms organic kielbasa pork sausage, diced
2 quarts of low-sodium, organic chicken broth (I recommend Pacific broth or homemade broth)
4 cups of organic diced Yukon Gold (or comparable) potatoes
2 large bunches of organic kale, rinsed and chopped
1 large organic yellow onion, diced
4 large organic cloves of garlic, minced
1 tablespoon organic Extra Virgin Olive Oil
Red pepper flakes to taste
Place a large pot on the stove on medium-low heat. Add the olive oil and onions and saute until the onions are clear. Add the garlic and cook for a minute more. Add the sausage and cook for a few more minutes.
Add the diced potatoes and pour in the 2 quarts of broth. Add the kale and bring the soup to a boil. The kale will be bulky at first but will cook down. If you feel that you need more broth, add 1-2 cups of water (the sausage is quite salty so water will also help dilute this slightly).
Sprinkle in a few red pepper flakes in (to your liking) and let the soup boil for approximately 20 minutes. Reduce heat to medium-low and let simmer for 20 minutes more. Serve and enjoy!
A Few Notes: You could easily swap out 2 cans of white beans for the potatoes and this soup would still be just as good! It pairs very well with some toasted Udi's bread and E.V.O.O. for dipping.