Thursday, June 3, 2010
Our local Urbana Market on the Square had some beautiful kale this last weekend and I snapped some of it up with no idea what I would do with it.
As Nancy, Quinn and I left the market, we talked about our finds and what we would do with them. In addition to the kale, we had gotten turnips, strawberries and two sheep cheeses (Ewe Bloom and Pecorino) from our favorite Prairie Fruit Farms.Very quickly, we settled on a traditional Italian soup for the Kale.
This is now one of Nancy's favorites, it is so full of flavor. I love how the earthiness of the potato, slight bitterness of the kale and sweet spiciness of the turkey Italian sausage blend together in a lightly creamy sauce infused with basil, oregano and fennel. A nearly 2-cup serving works out to only 272 calories with 10 grams of fat and 4 of fiber.
Italian Kale and Potato Soup
Makes 6-8 servings
2 teaspoons olive oil
1-1/4 pound ground turkey Italian sausage
1-1/4 pound potatoes
1 medium onion, chopped
3 cloves garlic, minced
1 bunch kale washed, stems removed and chopped into pieces
6 cups low-sodium chicken broth
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons crushed fennel seed
1/2 cup low-fat buttermilk
fresh ground pepper to taste
1/4 to 1/2 cup shredded pecorino
In a large sauce pan, heat oil over medium-high heat. Add sausage, crumble and brown.
Add onion and garlic and saute until onions are just tender, about three minutes.
Meanwhile, create a bouquet garni in cheese cloth with the basil, oregano and fennel. Add it and all remaining ingredients except the kale and buttermilk, bring to a boil, reduce heat, cover and simmer until potatoes are cooked, 10-15 minutes.
Add kale and simmer until it is just tender, less than 5 minutes. Remove garni. Remove from heat and stir in buttermilk. Add pepper to taste, you shouldn't need salt. Top with about a tablespoon of cheese.
Serve with a warm, crusty bread.