Kale and Potato Soup with Turkey Sausage

Serving 6 - Prep Time : 20 min - Cook Time : 20 min

Ingredients:
1 Tbsp oil
1 onion, chopped
4 garlic cloves, thinly sliced
1 quart water
2 cups chicken broth
1 1/2 tsp salt
1 1/2 lb potatoes, peeled and cut in 1 inch cubes
Pinch dreid red-pepper flakes
1 lb kale, shredded
1/4 tsp pepper

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• In large pot, heat oil over moderatly low heat. Add the sauge and cook, turning, until browed, about 10 minutes. Remove sausage from pot and cut into slices. Pour off all but 1 Tbsp fat from the pan.
  
• Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
  
• Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.

Menu Suggestions:
- An interesting bread completes this meal with aplomb. Try corn bread or tomato-topped Italian focaccia. A good crusty loaf of white bread will do fine, too.
- An aromatic, acidic white wine such as a sauvignon blanc is always a great choice for leafy greens. But the heartiness of this country soup can also work well with a full-bodied Portuguese red wine such as a Dão.

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From myrecipes.com