Karina's kale soup with spicy chicken sausages and sweet potatoes.
Comfort Food for the Dark Season
It's baaaack. Ye Old Standard Time. Strap on your helmets, Campers. Here we go. The Dark Season has begun. Starting today, the sun sets an hour earlier. And after today? We lose our daily dose of sunlight at roughly a minute every three days. Let the carb cravings begin.
I might actually be in the mood to defy such cravings, yipping and gnawing inside my belly like so many tiny, quivering chihuahuas. Tugging my attention to mocha frosted vanilla cupcakes. Banana bread. Chocolate chip cookies.
I might actually choose, instead, to grab a big pot. And start a batch of hearty, soul mending soup.
And living- as we did for three decades- on Cape Cod, you might guess I rustled up some classic clam chowdah. Or lobstah bisque. Nope. Instead, my inspiration comes via Wellfleet village. A gluten-free take on a New England Portuguese mainstay. Kale soup. With andouille.
And a minor tweak or two.
It's the perfect, spicy soup to brave the oncoming Dark.
In the meantime, string up some fairy lights. Gather some candles. And know I'm counting with you- the shorter and shorter days to Winter Solstice.
That'd be 49.
Or 209 in dog years.
|A pot of spicy kale soup with chicken sausage and sweet potato.|
Karina's Gluten-Free Kale Soup Recipe with Spicy Chicken Sausage, Gold and Sweet PotatoesRecipe originally posted March 2013.
Traditional caldo verde features white potatoes- and more of them. I used sweet potatoes and Yukon golds. I also skipped the onions and added fire roasted tomatoes. Just because.
1 tablespoon good olive oil
2 garlic cloves, minced
1/4 teaspoon crushed red-pepper flakes
4 gluten-free spicy chicken sausages (ours had jalapeños)
2 medium sweet potatoes, peeled and diced
1 large gold potato, peeled and diced
1 14-oz can organic fire roasted diced tomatoes, with juice
1 32-oz carton organic chicken broth (low sodium if desired)
1 bunch organic kale
Sea salt and ground pepper, to taste, if needed
In a large soup pot, heat the olive oil over medium heat. Add the garlic and red pepper flakes; stir for 1 minute.
Quarter the sausages lengthwise; then slice into pieces. Add the sausage to the oil; stir and render the sausage for 5 minutes, until browned.
Add potatoes, diced tomatoes and broth; cover and bring to a boil. Reduce the heat, and simmer, covered for 10 to 15 minutes.
Meanwhile, wash the kale, shake off the water and tear off the tough stems. Tear larger pieces into small pieces.
When the potatoes are tender add the kale to the pot and lightly simmer, covered, until the kale is tender and wilted- about 10 to 15 minutes.
Taste the broth and season with sea salt and ground pepper, if needed.
Serve with my tender Gluten-Free Corn Muffins or warm Gluten-Free Dinner Rolls.
We used gluten-free, nitrate-free chicken sausages with jalapeños because we love the spicy kick of jalapeños with sweet potato. But you could use traditional Andouille pork sausage or chorizo in this kale soup- just make sure it says gluten-free on the label.
To make this vegetarian- use vegetable broth and skip the sausage. When potatoes are tender, add a (drained) can of cooked white northern beans and warm through.
If you cook it longer and it becomes too thick, add more broth, if needed.
Recipe Source: glutenfreegoddess.blogspot.com
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|Warm up in blustery weather with this spicy kale soup.|