submitted by: Alexandra.Houck@ummed.edu I am not a big fan of kale, but this soup was delicious. Heat small non-stick skillet over medium heat. Add chorizo and cook, stirring until browned, about 3 minutes. Drain and set aside. In heavy stockpot, heat oil over med heat. Add onions and saute until softened, about 5 minutes. Add chicken stock, potatoes & garlic and bring to a boil. Reduce heat and simmer until the potatoes are tender, 10 - 15 minutes. With a slotted spoon, transfer the potatoes to a bowl; lightly mash with a fork and return to the soup. Bring to a simmer and add kale, a handful at a time. Simmer until kale is tender, about 5 minutes. Stir in reserved sausage and season with salt & pepper to taste. NB: I used about 8 oz of a low-fat fully cooked sausage. I did not brown it as the more you cook this kind of sausage, the less flavor it has. I added it to the soup after the kale was cooked and allowed it to heat through. Alexandra B Houck, University of Massachusetts - Worcester Campus DAVE
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|Serving Size: 1 Serving (793g)|
|Recipe Makes: 4|
|Calories from Fat: 110 (25%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 26.9mg||8 %|
|Sodium 938.6mg||32 %|
|Potassium 1756.7mg||46 %|
|Total Carbohydrate 63.3g||19 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 57g|
|Protein 22.1g||32 %|
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Calories per serving: 447
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