Spicy Kale Soup
Serves 4

6 cups chicken stock (check back soon for how to make your own!)
1 medium potato, peeled and cubed, starchy variety
1 1/4 teaspoons dried oregano
1/2 teaspoon dried thyme
1 medium onion, diced, about 1 cup
2 cloves garlic, minced, about 1 tablespoon
1/2 pound sausage, Andouille best
4 cups kale, tough ribs removed, chopped
2 tablespoons olive oil
salt and pepper
rind of Parmigiano Reggiano cheese, optional

In a medium saucepan, bring 2 cups of chicken stock to boil, then add potato and garlic and simmer for 20 minutes or until potato is tender. Meanwhile, heat a large skillet over medium high. Add 1 tablespoon olive oil and sauté sausage in a single layer until lightly browned, 1 to 2 minutes per side. Remove sausage and set aside.

Add 1 tablespoon olive oil to the same skillet and sauté onion until translucent, 3 to 5 minutes. Add chopped kale on top of onions, then add 1 cup chicken stock and quickly cover to allow kale to steam for 1 minute. Remove lid and stir occasionally until kale is just beginning to wilt.

Puree the potato, garlic and stock in a food processor until smooth, and then return to the saucepan. Add the browned sausage and the kale and onion mixture along with the remaining 3 cups of chicken stock and stir together briefly. If using the rind for flavoring, add to the soup. Simmer for 30 minutes, then remove rind and add salt and pepper to taste.