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Winter Greens Soup with Hot Sausage


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Winter Greens Soup with Hot Sausage

Winter Greens Soup with Hot Sausage
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
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total prep 204 calories/serving
Sturdy greens benefit from a slow cook, so this is a good soup to make on a weekend. The soup is made with kale because it's the mildest of the greens, but if you're a fan of the more pungent greens (collards, turnip, mustard), then definitely add some here: Substitute a sharper green for about half the kale. If you can't find pigeon peas, also called gandules, use black-eyed peas or small white beans instead. This soup will freeze quite well.

Ingredients

Directions

  • In a large soup pot, heat the oil and 1/2 cup of water over medium-high heat. Add the garlic and ginger, bring to a boil, and cook for 1 minute, or until fragrant.
  • Add the diced fennel and onion, and cook until softened, 8 to 10 minutes.
  • Add the kale, ground fennel, and salt, and cook until the kale is wilted, about 2 minutes. Add the broth and 6 cups of water. Bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until the kale is very tender, about 1 hour.
  • Meanwhile, pierce the sausage links in several places with a fork. In a nonstick skillet, cook the sausage over medium-low heat until cooked through (adding water to the skillet to keep the sausages from burning), about 15 minutes. When cool enough to handle, cut the sausages into 1/2-inch cubes.
  • Add the sausage and pigeon peas, and simmer for 10 minutes. Taste for seasoning and add more salt and/or fennel if needed. Serve with hot sauce on the side.

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