Even kale-haters will love this soup! I have a dear friend, Ruth, who poo-poos most green food but she ohhed and aahed while eating it - kale and all. Being a die hard meat lover I knew she'd love this soup!
Sausage, Kale, and Lentil Soup
2 teaspoons extra-virgin olive oil
8 ounces sweet Italian sausage (I use chicken-kale sausage from Publix), casings removed
2 celery stalks (with leafy tops), thinly sliced
1 medium yellow onion, diced medium
1/2 cup dried lentils
6 cups low-sodium chicken broth
1 bunch (about 1/2 pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces (to prepare the kale, put into a colander, sprinkle with a bit of salt and massage if for a few seconds - this releases the bitter flavor)
Coarse salt and ground pepper
In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.
Add kale and season with salt. Return soup to a rapid simmer, cover, and cook until kale wilts, about 5 minutes. Remove soup from heat, and season with salt and pepper.
NOTE: after cooking, I put into a crockpot - works well for feeding a crowd.
I am a simple cook and I like it that way. Not a big fan of fast food but many of my recipes are pretty quick without using processed ingredients. It takes a little planning to pull it off but I'm up for the challenge. Are you?