Cooking Instructions
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Step 1
Over medium heat add
Olive Oil (15 mL)
to a large pot or dutch oven. Add
Mild Italian Sausages (2)
and cook until golden and no longer pink, turning often, about 15 minutes. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat.
Step 2
To the same pot add remaining
Olive Oil (15 mL)
over medium heat. Add
White Onions (160 g)
,
Celery (150 g)
,
Carrots (150 g)
, and
Garlic (1 clove)
. Sauté for 4-5 minutes until vegetables are starting to soften, and have sweat off some of their moisture.
Step 3
Pour in
Chicken Broth (1 L)
and
Canned Tomatoes (225 g)
. Add
Baby Potatoes (340 g)
,
Bay Leaf (1)
,
Fresh Oregano (2 g)
,
Fresh Parsley (3 g)
,
Paprika (as needed)
, and
Smoked Paprika (as needed)
. Cover and simmer on low for about 10 minutes until potatoes are almost tender.
Step 4
Chop cooked sausage into bite-sized pieces.
Step 5
Add
Kale (50 g)
and sausage to the pot and continue to cook, partially covered for about 5 minutes until kale is cooked but still has some color and bite.
Step 6
Season with
Kosher Salt (2 g)
and
Ground Black Pepper (as needed)
and serve immediately with crusty bread if desired.
