Winter Greens Soup with Hot Sausage
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kate Slate
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.
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 large bulb fennel, diced
- 1 large sweet onion, chopped
- 1 bunch kale (about 1 pound), stems discarded and leaves shredded
- 1 teaspoon ground fennel
- 1 teaspoon salt
- 6 cups reduced-sodium chicken broth
- 1 pound lean hot Italian turkey sausage
- 3 cans (15 ounces each) pigeon peas, rinsed and drained
- Hot sauce
- 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.