Kale Stew

3 tablespoons olive oil or vegetable oil
1/2 pound smoked sausage or ham
1 large onion
6 to 8 large cloves garlic
4 large potatoes
1 large bunch kale
2 quarts water or chicken stock
2 (16 ounce) cans white beans
Salt and lots of black pepper

Heat olive oil in a wide, deep soup pot over medium heat. Add sausage or ham, chopping it
into small pieces. Dice onion and add it to pan. Mince garlic and add it. Cook them together,
stirring often, until they soften, about 5 or 10 minutes. Meanwhile, dice potatoes. Wash
and stem kale and slice in slivers. Add potatoes and kale to the pot as you prepare them.
Add water. Increase heat to high and bring stew to a boil. Reduce heat, simmer 20 to 25
minutes or until potatoes are very soft. Use a potato masher or fork to roughly mash the
potatoes and thicken the broth. Add beans and heat through. Season with salt and pepper.
YIELDS: 4-6 servings
                              Colorful Kale Soup Recipe

2 T. olive oil
2 slices bacon, cut up
2 large onions
3-4 cloves garlic, minced or mashed
6 C. water (or part chicken broth)
8 cups well washed and chopped kale; remove the toughest stems (or buy frozen)
1 - lb. chopped potatoes
1 C. chopped carrots
1-15 oz. can dark red kidney beans
1/2 lb. smoked sausage thinly sliced
Salt & pepper to taste

In a large heavy kettle brown onion and garlic lightly in the bacon and olive oil. Add kale
and sausage and put on lid to wilt down for 10 minutes. Add remaining ingredients, cover
and simmer 30-45 minutes. Good in crock pot too.
Serve with a splash of vinegar or hot sauce and corn muffins or crusty bread. Wonderful
cold night supper!
                                        Kale and Potatoes

1 bunch kale or mustard greens
4 medium yellow or red potatoes (peeled, if you like)
3 T olive oil
1 large or 2 small cloves garlic, pressed
Sea salt

Rinse the greens and remove the stems. Chop the greens in 1"-2" slices. Wash the
potatoes and quarter them, if they are large. Place the greens and potatoes in a large
saucepan and add water until they are about 2/3 covered. Add salt to taste.
Bring to a boil and simmer until the potatoes are done. Turn the contents of the pot
into a colander and let it drain well. Meanwhile, return the pot to the stove and heat it
until it dries completely. Add the oil to the pan, and then the garlic. Stir over medium
heat, cooking the garlic just warm.  Do not let it brown or it will become bitter.
Dump the potatoes and greens in the hot oil and use a potato masher to crush the
greens and potato mixture.  Add salt, if needed, and serve.
                                Kale and Potato Soup

1 bunch kale
2 tbsp light olive oil
1 pound potatoes, peeled and cut into ½-in dice
1/2 lb spicy sausage, sliced
1 finely chopped yellow onion
2 garlic cloves, finely chopped
1/2 tsp salt
6 cups chicken broth
1/2 tbsp light olive oil

Remove tough stems from kale. Wash & dry leaves; cut crosswise into 1/4-inch
ribbons. In a saucepan, saute onion in oil over medium heat until soft; add garlic. Add
kale, potatoes, salt & chicken stock. Simmer until kale is completely tender & potatoes
are falling apart, one hour. In a pan, fry sausage slices in oil & drain on paper towels.
Add to soup. Continue cooking soup for another 15 minutes to allow the flavors to
blend. Season with salt & pepper to taste. Serves 4.
Kale Recipes
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