Kale and Parsnips

Serves 4

1 cup onions, halved and sliced
1 cup parsnips, halved and sliced
1 Tbsp. corn oil
1 cup water
2 Tbsp. ginger, minced
1 qt. kale, veins removed and cut into bite-sized pieces

Sauté the onions and parsnips in oil for 5 minutes, stirring occasionally to prevent burning. Add the water and ginger. Cover and simmer for 4 - 5 minutes. Add the kale and continue cooking 4 -5 minutes longer, stirring occasionally. Serve hot.

Kale and Potato Soup

Serves 6

4 med. potatoes, peeled and chopped
8 cups water
1/2 tsp. pepper
1/2 lb. smoked garlic sausage, cooked and sliced
2 Tbsp. vegetable oil
1 tsp. salt
2 lb. fresh kale, washed and shredded

Mix potatoes and garlic sausage with vegetable oil and water. Cook for 20 - 30 minutes until potatoes are tender. Remove potatoes and reserve liquid. Mash potatoes through a sieve and return to potato liquid. Add salt and pepper and simmer for 20 minutes. Add kale and cook for 25 minutes. Add sausage. Simmer for 5 minutes.

Sausage Kale Soup

Serves 10

1 lb. bulk pork sausage
2 med. onions, chopped
2 Tbsp. olive or vegetable oil
2 cloves garlic, minced
3 (14 1/2 oz) chicken broth
2 cups water
3 chicken bouillon cubes
1/2 lb. fresh kale, chopped
3 med. potatoes, peeled and cubed
2 (15 1/2 oz) kidney beans, rinsed and drained

In a 5-quart Dutch oven over medium heat, cook sausage and onions in oil for 5 minutes, until sausage is browned. Drain and add garlic. Cook for 1-2 minutes. Add the broth, water, bouillon, and kale. Bring to a boil, then reduce heat. Leave the cover open a little and simmer for 1 hour. Add the potatoes and cook for 15 minutes. Add the beans, then cook until potatoes are tender and beans are heated through.