I was definitely late to the kale party. I’ve had it a few times, but always in the company of another vegetable – usually in the pre-packaged bags of mixed greens from the grocery store where kale is mixed in with lettuce, spinach, and arugula. I bought a big bag of it in the raw last week and packed a salad for lunch the morning that I got sick. By the time I got back to my house, I was so sick that I didn’t take the time to fully unpack my car, and my lunch stayed there overnight. My poor kale leaves froze. And then thawed. And I can tell you with utmost certainty, thawed, decaying kale leaves are one of the WORST smells that I have EVER encountered. I had to double bag the garbage, throw it outside, Febreeze the whole kitchen, light a candle, and turn on the overhead fan. And it still took a day for the smell to wear off. It turned my stomach so much that I couldn’t even look at the rest of the kale in the fridge for a few days. Tonight I finally got over it, but not enough to eat it raw. The solution? Soup!
Sausage, Kale and Black Bean Soup
What you’ll need:
5 cups of vegetable or chicken broth
5 cups of water
1 pound of sausage (I used our own homemade pork sausage)
1 can of diced tomatoes
1 can of black beans
1 white onion, chopped
5 cups of kale, roughly chopped
4 cloves of garlic, thinly sliced
1 tablespoon of black pepper
1 teaspoon of salt
1 1/2 teaspoons of fennel seeds *
1 teaspoon of dried thyme
Prep and Cook Time: 1 hour
What to do:
Take the sausages out of the casings and break them up into quarter sized chunks, or slice it thinly. Put about a teaspoon of olive oil in a pan and brown the sausage, cooking it through. Meanwhile, put about a teaspoon of olive oil in a large stockpot. Chop up the onion and slice the garlic and put them in the stockpot, cooking about 5 minutes. Add the broth, water, tomatoes, and black beans to the stock pot. Roughly chop the kale and add it to the broth. When the sausage is cooked through, add it to the soup. Add the pepper, salt, fennel seeds, and thyme. Simmer on medium low heat for 30 minutes.
*A note about the fennel seeds – most sausage that you buy in the store, like hot Italian sausage, has a lot of fennel in it already. Fennel can be a very overwhelming flavor if you use too much of it. I used 1 1/2 teaspoons because I was using homemade pork sausage that had very little seasoning in it to begin with. If you’re using store bought sausage, I would recommend decreasing the amount of fennel, to one teaspoon or even a half a teaspoon, depending on what kind of sausage you’re using.