Zuppa toscana
Recipe by Courtney Glantz
1lb lean Italian sausage (I used chicken sausage!)
2 large russet potatoes, cut into 1 inch thick sticks and then thinly sliced
1/2 onion, diced
2 garlic cloves, minced
1 quart (4 cups) chicken broth
2 cups water
Salt and pepper, to taste
1 bunch kale, torn from stems
1/2 cup Greek yogurt
Prep. Time → 15 min
Cook Time → 30 min
1. Brown Italian sausage in a Dutch oven set over medium heat (add a bit of oil if using lean meat).
2. Cook, stirring often until cooked through. Drain fat if necessary.
3. Add onion and garlic. Cook and stir until onion has softened.
4. Add potatoes, chicken broth, water, salt, and pepper. Bring to a boil.
5. Lower heat and simmer, stirring occasionally, until potatoes are cooked through (about 10 minutes). Add kale.
6. Cook until wilted. Lower heat to the lowest setting.
7. Stir in yogurt; cook just until heated through.
8. Taste and season with additional salt and pepper if needed.
starters February 18, 2016 18:02
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