|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 6 | Potato medium (2-1/4" to 3-1/4" dia) | Potatoes, red, flesh and skin, baked | 2 | teaspoons | garlic minced | 1 | medium (2-1/2" dia) | Onion, chopped | 1 | tablespoon | olive oil | 2 | bunchs | Kale -stalks removed and discarded, leaves thinly sl | 12 | teaspoons | Fat free evaporated milk | 2 | links 4/lb | Italian sausage, raw, pork | 8 | cups | chicken broth or stock |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | cut potatoes into discs and boil until softened, I prefer to leave the skins on. | | 2 | While potatoes are boiling, in a skillet, cook the sausage over low heat, then set aside to cool. I prefer to try to get most of the grease off as possible at this point. | | 3 | minc the onion, and in a large kettle, combine olive oil, onion, and garlic. Cook over low heat until onion is transparent. | | 4 | Add broth to the large kettle. | | 5 | By now the potatoes should be soft. Drain them, and then add to the soup kettle. | | 6 | Add the sausage to the kettle. | | 7 | Rinse and chop kale into ''strips''. Add to the kettle. | | 8 | Add the fat free evaporated milk. |
|
