What to do with Kale?

Thursday was a REALLY late night at the office.  It was dark when I left.  I felt like being a wimp and stopping at Some Guys on the way home a picking up a huge bbq chicken salad or linguine with clam sauce.  Something comforting.  Something that meant I didn't have to cook.  My brain was full of financial plans and asset allocations and all that good stuff.  It didn't have room for recipes.  But, my budget won out.  Darn it.  Ok, so I need to set a good example for my clients.  Don't give in to whims.  It's not always fun.  What was in the fridge?  Lots of stuff that required lots of work.  And, one lonely sweet Italian sausage.  Hmmm, there's a huge stand of kale in the front garden that's just been crying out to be used.  What about a sausage and kale soup?  Ok, that'll work.  It's easy and filling and good for us.


What did we think?  Well, Connie thought it was soup.  It was.  But, he always gripes about soup.  I ignore him.  Soup is good for you and I love it and I'm the cook.  Therefore, he eats soup.  He also whines about fruit.  He eats it.  Really, he's a good sport and he's just kind of whining in jest.  At least I take it that way because he usually cleans his plate or his bowl, very frequently says it was good and doesn't go fix himself a pb and j.  He says he eats anything but corn chowder.  He does but he whines.  That's ok.  Me, I loved it.  The flavors played really well together.  It was super easy to make.  The leftovers were killer.  I'll make this as long as the kale lasts out front - which ought to be well into November.

 Kale and Sausage Soup


 4 oz crumbled sweet Italian sausage
1 medium potato, finely diced
1 can diced tomatoes
1 can pinto beans, drained and rinsed
2-3 c homemade chicken broth (canned if necessary)
chili powder to taste
cumin to taste
1 large garlic clove, finely minced
1 1/2 c chopped fresh kale
1/4 c finely shredded Romano


Brown and drain the sausage. 

Add the potato,

tomatoes,

beans, chicken stock and seasonings. 

Cook for aobut 15-20 min until the potatoes are tender. 

Add the kale and cook just until it's tender. 

Serve with the grated Romano on the side.