10-12 red potatoes, sliced thin1 large bunch Organic Kale (about 6-8 c. washed and torn)
1 onion, chopped
1 pound Mulay's Mild Italian loose (Not links) sausage
(No antibiotics, no MSG, No hormones, No nitrates, no sugar, no soy) or see note below*
1/2 t. red pepper flakes or more to taste
1/2 t. crushed oregano
1/2 t. freshly ground pepper
1-2 t. sea salt, to taste
1 quart home made chicken broth
2 cans Natural Value, organic coconut milk
(only has organic coconut and water, no gums, no preservatives, BPA-free can lining)
Scrub and slice potatoes. Then using a large soup pot boil potatoes in salted water until tender about 15 min. Drain off starchy water then set side in a bowl for later.
While potatoes cook tare kale into bite size pieces discarding the tough center stem, wash and let drain.
After potatoes are cooked. In the large soup pot, brown sausage and then add chopped onion saute until tender. Add red pepper flakes, oregano, fresh pepper and broth. At this point you may need to add a little water if the broth doesn't cover the potatoes. Bring to boil and then simmer for 30 min.
Add the two cans of coconut milk and kale simmer 10-15 more min. until kale is tender crisp.
This make 6-8 servings.
* Note :organic ground pork instead of the sausage. Extra spices: 1 t. garlic powder, 1/2 t. pepper, 1/2 t. paprika, 1/2 t. cayenne pepper, 1/2 t. fennel, 1 T. parsley, 1/4 t. anise. (to replace spices that would have been in the sausage)
This recipe is adapted from:The Pioneer Woman Cooks. http://thepioneerwoman.com/cooking/2011/10/sausage-potato-and-kale-soup/