Spicy Potato & Kale Soup
Spicy sausage—in this case, chorizo—pairs beautifully with hearty greens. If you like, substitute collard or mustard greens for the kale. If you can’t get chorizo, hot Italian sausage will also work in this soup.
Makes 2 servings, 1 1/2 cups each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1/4 cup halved and sliced chorizo sausage (see Note)
1 teaspoon extra-virgin olive oil
1 small onion, chopped
1 14-ounce can reduced-sodium chicken broth
1/3 cup water
1 small russet potato, peeled and sliced
2 cloves garlic, peeled and halved
4 cups kale, ribs removed, thinly sliced (see Tips for Two)
1/8 teaspoon freshly ground pepper, or to taste
1. Heat a large saucepan over medium heat. Add chorizo and cook, stirring, until browned, about 2 minutes. Transfer the chorizo to a paper towel-lined plate; wipe out the pot.
2. Heat oil in the pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add broth, water, potato and garlic; increase the heat to high and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the potato is tender, 6 to 9 minutes. Lightly mash the potato with a wooden spoon. Add kale, a handful at a time, waiting until it has wilted before adding more. Adjust heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 5 minutes. Add the reserved chorizo and season with pepper.
Colcannon
Colcannon is a classic Irish side dish that couples mashed potatoes with cabbage or kale. We use low-fat milk instead of the more traditional cream-and-butter combination for a healthier profile.
Makes 6 servings, scant 1 cup serving each
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
6 sprigs fresh thyme
1 cup low-fat milk
6 cloves garlic, peeled
6 scallions, sliced
5 cups finely shredded green cabbage (about 1 pound)
4 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 2-inch chunks
Salt & freshly ground pepper to taste
2 tablespoons chopped fresh parsley
1. Tie thyme sprigs with twine or in a cheesecloth bag. Combine milk, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.
2. Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.
3. Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.
4. Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.
5. Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed bowl and garnish with parsley.
MAKE AHEAD TIP: The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.
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