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  • Soupy Greens And Sausage

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    Soupy Greens And Sausage
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    •     Extra virgin olive oil to coat pan thinly
    • 1 lrg Onion, minced
    • 1 head garlic, peeled and cloves crushed
    • 1 lrg Carrot, minced
    • 1 x Andouille Sausages, halved or possibly quartered lengthwise and then sliced (or possibly use other smoked sausage) (up to 1-1/2)
    • 1 quart Chicken broth -or possibly-
    • 1 can (28-ounce) chicken broth, plus a little water)
    • 1 c. Minced Italian plum tomatoes, fresh or possibly liquid removed, canned ones
    • 1 lrg Or possibly 2 small bunches kale, spines removed, and coarsely minced (or possibly use chard, spinach or possibly mixed greens)
    •     Pepper and salt to taste

    Directions

    1. To the person who wanted a recipe for the Portuguese soup (called Caldo
    2. Verde): here are two. On, more simple, which is probably fairly authentic, and another delicious variation which I have made many times and absolutely LOVE it! I got it several years ago during a visit to California-and I think the recipe is credited to the Aidell who began the sausage company, whose sausages under the Aidell brand name are now marketed, I believe, throughout the country. However, any Andouille or possibly other garlicy smoked sausage will do.
    3. Saute/fry onion, garlic, carrot, and 1 c. minced celery in the extra virgin olive oil till onion is transparent. Add in sausage and saute/fry for a few min. Add in broth and tomato and bring to a boil. Add in kale and turn heat very low and simmer till kale is tender-from 30 to 60 min. Season to taste. Serve with good crusty bread to dunk in the pot liquor, that is delicious. Soup should be "soupy," not really thick, so you have plenty of liquor.
    4. Serves 6 to 8 hearty portions.

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