This is a great cold weather recipe. Most of the ingredients are available at the Athens Farmers’ Market. I start with King Family Farm Italian sausage, kale from Vest Berries or Green Edge Gardens, potatoes from Vest’s or Roger Graves. Frequently I’ll make my own chicken stock, and go from there. Feel free to spice it up.
- 1 pound spicy Italian sausage
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon freshly cracked black pepper, plus more to taste
- 1 cayenne pepper, split, with seeds (fresh or dried), or 1 tsp. crushed red pepper
- 2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
- 4 medium or 2 large russet baking potatoes, sliced
- ½ gal. chicken broth or stock
- Heat a large heavy-duty pot over medium-high heat. Once the pot has heated through, add the sausage, which you removed from the casing. Using a wooden spoon, begin to break up the sausage and allow it to cook, stirring occasionally.
- Add the onions and olive oil, cook until the sausage has browned.
- Lower the heat to medium and season with salt, pepper, and cayenne.
- Add the chicken stock and bring to a simmer.
- Add the potatoes and garlic. Cook until potatoes are tender (about 15-20 minutes).
- Add the chopped kale in batches, allowing it to wilt down as it cooks.
- Cook the kale for another 3 minutes until it has turned bright green and completely wilted down
Yield: 10-12 servings