Today I made this rustic soup. The recipe easily scales up.
- 4 tablespoons olive oil, divided
- 1/2 lb. Portuguese smoked sausage, or kielbasa cut into 1/2 inch chunks
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 lb. russet potatoes, peeled and chopped into about 1/2 inch chunks
- 6 cups water, chicken stock, or both
- 1 lb. kale, stems and big ribs discarded, leaves thinly sliced
- Salt and pepper to taste
Heat one tablespoon oil in a 5 quart pot over medium-high heat until it shimmers. Add sausage and brown it, stirring, about 3 minutes (Kielbasa does not need to be browned), then remove and set aside. Add 2 more tablespoons oil to pot. Saute onion, stirring frequently. At about minute 5 of sauteing onions, add garlic and continue stirring until onion is translucent, a total of about 8 minutes.
Add potatoes, water/stock, salt and pepper. Simmer, covered, until spuds are tender, about 15-20 minutes. Add kale and simmer uncovered for about 5 minutes. Add sausage/kielbasa and cook until heated through and through, a couple minutes. Add final tablespoon of oil, heat another minute or two, and serve.
A crusty bread (such as something from Artisan Bread in 5 Minutes A Day) is a great accompaniment.