I have served kale and black rice together in the same meal before, but not in a soup. When I got home from work today, I knew I had some kale in the fridge, and I knew I wanted to make a soup. So, here is what I made:
2 1/2 Italian sausage links
1 large onion
3-4 cloves garlic
3 medium potatoes, unpeeled, diced
salt and pepper to taste
3-4 tablespoons olive oil
1 tsp basil
1/2 tsp thyme
1 bunch curly kale, chopped
1 cup black rice (or white rice)
6 cups water
Peel off the casing of the sausage and crumble up. Chop the onion, dice the garlic and potatoes. Heat the olive oil in a dutch oven. Add the sausage, onion, garlic and potatoes, and sautee until the sausage is browned.
Add the seasonings, the chopped kale, the rice and water. Bring to a boil, and boil on medium heat for about 5 minutes. Reduce heat to simmer, cover, and let cook for 25 minutes, stirring occasionally.
I served this with gluten free biscuits, and boy was it ever good! This recipe will serve 4-6 people, or two hungry adults two dinners. The soup is naturally gluten free, tastes very good, and is relatively inexpensive. What more could you want?
Gaelyn says
June 16, 2009 at 6:08 pmLooks good. I'm not real familar with Kale. Spinach would work I suppose.
Feeling better tonight?
Karen says
June 16, 2009 at 6:27 pmGaelyn: Kale is a little tougher than spinach. I guess you could use spinach, but I would add it later in the cooking so it doesn't cook away to nothing.
Devi says
June 16, 2009 at 10:20 pmmmmm i feel a dinner commin' on…..
obtw i tried out your mexi fish soup…yummo!
diane says
June 17, 2009 at 2:09 amI think we call kale silver beet.
Sounds delicious except I'm not fussed on sausages but i guess they could be substituted with chicken or ham steaks.
teeni says
June 20, 2009 at 6:26 pmI love kale in soup! The Portuguese make a similar soup to this only using kidney beans instead of rice and chorizo instead of italian sausage – it is soooo good. Hmmm. Thanks for making me think of that and making me hungry.