Turkey Sausage, Kale and White Bean Soup

Turkey Sausage, Kale and White Bean Soup

 

http://www.yummly.com/recipe/Turkey-sausage_-kale-and-white-bean-soup-351909?utm_source=fb&utm_medium=pagepost&utm_content=yummly&utm_campaign=Turkey-sausage_-kale-and-white-bean-soup-351909

Turkey Sausage, Kale and White Bean Soup

Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 2 cups • Old Points: 7 pt • Points+: 9 pts Calories: 320.7 • Fat: 13.0 g • Protein: 33.2 g • Carb: 15.1 g • Fiber: 5.1 g • Sugar: 1.2 g
Sodium: 697.1 mg

Ingredients:

  • 1.25 lb homemade turkey sausage meat
  • 2 tsp olive oil
  • 1 clove garlic, minced
  • 1/2 bunch kale – rinsed, leaves removed from the ribs & rough chopped
  • 1 cup Cannellini or Northern beans – drained and rinsed
  • 4 cups fat free chicken stock
  • 2 cups water
  • 1 small pinch dried red pepper flakes (optional)
  • salt and freshly ground pepper to taste

Directions:
Heat oil over medium-high heat in a medium sized pot. Add sausage meat breaking it up with a spatula or wooden spoon into large chunks. When completely cooked, add garlic and saute for 2 – 3 minutes (careful not to let the garlic burn). Add the water, stock, beans and red pepper flakes (if using) and stir thoroughly. Simmer on low for 10 minutes, covered. Throw in kale and allow to simmer for another 10 minutes covered. Adjust salt and pepper to taste. Divide into four bowls and serve hot.

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Cajun Kale Soup with Andouille Sausage Recipe

kale soup

http://www.oprah.com/food/Soup-Recipes-Cajun-Kale-Soup-Andouille-Sausage#ixzz2ZuES7t42

Cajun Kale Soup with Andouille Sausage Recipe

Ingredients

  • 6 lightly packed cups chopped green curly kale, stem and ribs removed
  • 2 Tbsp. canola or olive oil
  • 1 medium red onion, finely chopped
  • 1 large celery rib, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 medium red bell pepper, seeded and chopped
  • 8 ounces andouille sausage (2 to 3 links), thinly sliced
  • 1 Tbsp. dried thyme
  • ¼ tsp. allspice
  • 1 (15-ounce) can chopped or diced tomatoes
  • 4 cups chicken broth
  • ¼ tsp. ground black pepper
  • ½ tsp. salt, plus more to taste
  • 1 tsp. agave nectar or honey (optional)
  • 4 cups slightly undercooked brown rice

Directions

Active time: 30 minutes
Total time: 1 hour

Bring 10 cups of water to a boil in large Dutch oven or heavy pot. Add kale and boil 5 minutes. Drain in colander and set aside.

In the large pot, warm oil over medium-high heat. Add onion and celery and cook until onion is translucent, 4 minutes, stirring occasionally. Add garlic, peppers, and sausage, and cook until peppers soften, 5 minutes. Mix in thyme and allspice, stir, and cook 1 minute.

Add tomatoes, broth, cooked kale, and black pepper. Bring to a boil, reduce heat to low, and simmer, covered, until greens are almost tender, 20 minutes. Add salt to taste, and agave or honey, if desired. (If freezing, stop here and add rice after defrosting.)

If serving immediately, add rice and continue to simmer soup, uncovered, until kale is tender and rice is fully cooked, 10 to 15 minutes.

Freeze for up to 8 weeks.

Potato and Kale Cakes with Rouille

Potato and Kale Cakes with Rouille recipe

http://www.yummly.com/recipe/external/Potato-and-Kale-Cakes-with-Rouille-Epicurious-203123

Potato and Kale Cakes with Rouille

Mashed potatoes take on a new form in this delicious dish. A mixture of mashed potatoes and wilted kale is shaped into patties and pan-fried, then paired with a dressed-up mayo. Serve as a first course or with a salad for a light lunch.

ingredients

Rouille:

  • 1/2 cup mayonnaise
  • 1 tablespoon extra-virgin Olive oil
  • 2 garlic cloves, pressed
  • 2 teaspoons tomato paste
  • 1/8 teaspoon smoked paprika
  • Pinch of cayenne pepper

Cakes:

  • 1 1/2 pounds unpeeled russet potatoes, scrubbed, cut into 1-inch cubes
  • 1/4 cup whole milk
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon coarse kosher salt, divided
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1 large garlic clove, finely chopped
  • 1/2 pound kale, center rib and stem cut from each leaf, leaves coarsely chopped
  • 1 tablespoon chopped fresh thyme
  • 1/8 teaspoon ground nutmeg

preparation

For rouille: 
Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

For cakes: 
Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).

Heat 1 1/2 tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes. Increase heat to medium-high. Add kale and thyme. Toss until kale wilts, about 5 minutes. Add kale mixture, 1/2 teaspoon coarse salt, 1/2 teaspoon pepper, and nutmeg to potatoes; blend. Cool potato mixture 30 minutes.

Shape potato mixture by 1/4 cupfuls into 1/2-inch-thick patties. Arrange on rimmed baking sheet. DO AHEAD: Can be made up to 2 hours ahead. Let stand at room temperature.

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cakes and cook, without moving, until cakes are brown and crispy on bottom, 3 to 4 minutes. Carefully turn cakes over. Cook until brown on bottom, 2 to 3 minutes longer. Transfer to plates. Top each cake with dollop of rouille.

Read More http://www.epicurious.com/recipes/food/views/Potato-and-Kale-Cakes-with-Rouille-362941#ixzz2ikmdtH6l

 

Yam and Peanut Stew with Kale

Yam and Peanut Stew with Kale

http://food52.com/recipes/19854-yam-and-peanut-stew-with-kale

Yam and Peanut Stew with Kale

  • 1 tablespoon Olive oil
  • 1 Yellow onion, diced
  • 2 Cloves garlic, crushed
  • 1 1/2 tablespoon Ginger, minced
  • 2 pounds Yams (about two large), chopped into 1 inch chunks (or a little larger)
  • 1/2 cup Dry red lentils, rinsed and drained
  • 3 Ripe vine tomatoes, peeled and chopped (if you cannot access fresh tomatoes at this time of year, use 1 can of homemade or store-bought diced tomatoes)
  • 1 teaspoon Cinnamon, ground
  • 2 teaspoons Cumin, ground
  • 1/2 teaspoon Turmeric, ground
  • dashes Cayenne pepper (to taste)
  • 1/2 teaspoon Sea salt (or to taste)
  • 4-5 cups Vegetable stock + extra as needed
  • 1/4 cup Creamy peanut butter
  • 4 cups Curly kale, chopped into small pieces
  • 1/4 cup Green onion, tops only, chopped
  • 1/4 cup Roasted and salted peanuts, chopped
  1. Heat olive oil in a large pot set on medium heat. Add the onion and begin sauteeing till onion is getting translucent (about 3 minutes). Add the garlic and ginger, and continue to sautee for another 3 minutes, till garlic is fragrant. Add the yams, the red lentils, the tomatoes, the cinnamon, cumin, turmeric, and cayenne and give it all a quick stir to combine.
  2. Add 4 cups vegetable stock and bring mixture to a boil. If there isn’t enough broth to cover everything but at least 1 inch, add another cup of stock. When soup boils, reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender. If you need more broth as the mixture cooks, add it.
  3. Add peanut butter and stir well. Using an immersion blender, blend soup till about half of it is pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potato should be visible.
  4. Stir in the kale and let it wilt. Season to taste, adding more salt and pepper as needed.
  5. Serve, topped with a tablespoon each of green onion and crushed peanuts.