Recipe: Spicy Kale Soup

Let’s see, kale soup… what first? Ah. Onions, Garlic, Habenero. It's true, I use lots of garlic.

We’ll also need to cube some potato.

Don’t forget to wash that kale in a salt water bath. Might as well tear out the stalk while you’re at it.

The missus requested it to be slightly healthier, so we’re sautéing some Italian chicken sausage, which explains the color:

After it’s browned, remove. Check out all the bits stuck to the bottom. That’s the fond.

Turn the heat down and add the onions, habenero, and a couple of bay leaves.

When they get nice and soft, add the garlic. Stir it around, srsly.

Here comes the deglaze: Turn the heat up and slowly pour in some white wine (shit, looks like I need to get more).

Scrape the fond up, let the liquid evaporate.

Others might say differently, but in this recipe, I let the wine evaporate almost completely.

Add the kale. It’ll break down soon enough.

…And return the sausage.

Add enough stock to reach the desired liquid/solid ratio. What? You don’t make your own stock?

This is the stuff, right here. Trust me.

Ok, it’s back up to a boil. Add the potato, turn the heat down, and simmer for 30, or until the potato reaches the texture you like. Season to taste (though the habanero and nam pla adds plenty of both heat and salt).

A little parmesan finishes it off.

And there you have it.