This is a perfect way to use all that frozen kale in the freezer.
And, sausage from Rooster St. Provisions will give it fabulous flavor!!
Source: Everyday Food magazine, December 2009
2 t. extra-virgin olive oil
8 oz. sweet Italian sausage, casings removed
2 celery stalks (with leafy tops), thinly sliced
1 medium yellow onion, diced medium
1/2 c. dried lentils
6 c. chicken broth
1/2 c. water
1 bunch (about 1/2 lb.) kale, preferably Tuscan, stems removed and torn into bite-size pieces
coarse sea salt and ground pepper
2 t. red-wine vinegar
In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 c. water and bring to a boil. Reduce to a rapid simmer, partially covered, and cook until lentils and vegetables are tender, 25 minutes.
Add kale and season with sea salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.
And, sausage from Rooster St. Provisions will give it fabulous flavor!!
Source: Everyday Food magazine, December 2009
2 t. extra-virgin olive oil
8 oz. sweet Italian sausage, casings removed
2 celery stalks (with leafy tops), thinly sliced
1 medium yellow onion, diced medium
1/2 c. dried lentils
6 c. chicken broth
1/2 c. water
1 bunch (about 1/2 lb.) kale, preferably Tuscan, stems removed and torn into bite-size pieces
coarse sea salt and ground pepper
2 t. red-wine vinegar
In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 c. water and bring to a boil. Reduce to a rapid simmer, partially covered, and cook until lentils and vegetables are tender, 25 minutes.
Add kale and season with sea salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.
