Caldo Verde

Ingredients:
Olive Oil
8 oz Turkey Sausage (Italian)
1 Medium Onion, diced
2 Garlic Cloves, Minced
4 C Chicken Broth
1 Medium Baking Potato, peeled*
4 C stemmed and shredded kale
1/2 tsp salt
1/2 tsp pepper
3 dashes hot pepper sauce
 
Add small amount of olive oil to pan and brown the sausage.  Remove sausage from pan and add onion.  Cook until softened and then add garlic.  Slice up the sausage and return to pan.  Add broth and bring to a simmer.  Using small holes of a box grater, grate the potato into the soup.  Stir well while returning to a simmer.  Cover and reduce heat to low and simmer for 5 minutes, stirring occasionally.  Stir in kale.  Cover and continue cooking, stirring occasionally until the kale is tender (10-12 min).  Stir in salt, pepper and hot sauce before serving.
 
* - To make this strictly Paleo I didn't use the potato.  Instead, I cooked cauliflower in some of the broth and then pureed it in my food processor and added the puree back to the soup.  I also added some pieces of cauliflower to the soup.
 
I had the thought that you could replace the sausage with some of Julie's meatballs -- yummy!

(This recipe was so tasty, we didn't even get a good picture of it before it was almost gone!)