Kale is in season in winter, and is produced locally (in Minnesota),…

…but, the organic section at my local store (Metro Market in Milwaukee) had produce almost exclusively from Cal Organic.  And, yeah, I do care if it is organic.  But, still, I just bought a bunch of veggies that took a 2,00o-mile truck ride from California.  Baby steps.

Recipe from allrecipes here.

INGREDIENTS (Nutrition)

• 3 large potatoes, peeled and cubed
• 2 tablespoons butter
• 5 cups water [I used 4 cups chicken broth, 2 cups water]
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1-1/4 pounds kale – rinsed, dried and chopped
• 5 ounces kielbasa sausage, sliced into 1/2 inch pieces

I added

• one leek, thinly sliced
• one small clove garlic, finely minced

DIRECTIONS

1. Place the potatoes into a large stockpot, over medium high heat. Add butter and water, and bring to a boil. Cook potatoes until tender. Reserve liquid and mash potatoes in the pan until smooth. Return the potato water to the pot and stir in salt and pepper. Simmer for 20 minutes. [no additional salt needed as I used stock.]
   
2. Stir in the fresh kale and sausage and simmer for another 30 minutes. Serve hot. [next time, I will brown the sausage with the leeks, before adding to the soup.]
   

MAKING…

Kale Kielbasa Soup: tasty, easy to make, and made my apartment smell good.

Calories: 457

• Total Fat: 16.9g
• Cholesterol: 41mg
• Sodium: 842mg
• Total Carbs: 64.9g
• Dietary Fiber: 9.5g
• Protein: 15.3g

COST

NEXT…

Tomorrow I might try to make a beet salad with blue cheese and walnuts… And this looks good for later this week.