This recipe was inspired by caldo verde, a traditional Portuguese soup of kale and potatoes garnished with spicy sausage. While caldo verde is usually served for celebrations, I was able to whip this up in under an hour with ingredients I had on hand, making it a fine midweek supper. The ingredients are simple and the recipe is straightforward, but the resulting dish is delightfully complex.
Kale, Sausage & Potato Stew
- 2 tablespoons olive oil
- 12 ounces fresh spicy sausage (I used some loose hot Italian turkey sausage from Di Paola Turkey Farms, which sells its wares at greenmarkets throughout New York City, but whatever you’ve got in the freezer is cool.)
- 2 leeks, thinly sliced and rinsed
- 2 cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon herbes de provence
- 2 bunches kale, thinly sliced (I used lacinato, but pretty much any kind of kale or collards would work.)
- 2 cups chicken broth (I used about six cubes of frozen contracted stock.)
- six small yellow potatoes, halved and cut into quarter-inch slices
- 1 tablespoon hot paprika
- salt and pepper to taste
- Bring the oil up to medium heat in a large dutch oven. Add your sausage and stir until cooked through. Add the leeks and garlic and cook until limp. Stir in the herbes de provence and red pepper flakes.
- Add the kale in batches, stirring until there is room for more. Add the chicken stock and bring to a boil. Add the potatoes and enough water to cover. Stir in the paprika, a generous amount of fresh black pepper, and salt if needed
- Let simmer until the potatoes are tender, approximately 30 minutes.