SOUPS: SAUSAGE AND KALE(click here to print)

Sausage and Kale Soup
1 tbs.extra virgin olive oil
2 pounds Italian sausage, sweet or hot, cut into 1 inch pieces
1 pound baby kale, leaves stripped from stems(stems reserved)
1 pound white mushrooms, trimmed and sliced...
2 tbs. minced garlic
2 tbs. paprika
salt to taste
pepper
4 cups beef stock

Heat the olive oil in a large, deep nonstick skillet over medium high heat. Add sausage and cook without stirring until sausage browns well on one side, about 5 minutes. Meanwhile, chop the stems of the kale into 1/2 inch strips. Stir the sausage and let it brown a bit more, remove with a slotted spoon and transfer to a plate lined with paper towels to drain. Add the mushrooms to the skillet and cook until soft and lightly browned, stirring occasionally, about 8 minutes. Use a slotted spoon to transfer the mushrooms to a bowl and set aside. Add the kale stems to the skillet and cook, stirring frequently until they begin to brown, about 4 minutes. Reduce the heat to medium and add garlic, paprika, kale leaves, salt, pepper, cook for about 1 minute, stirring to combine.
Return the sausage to the pan and add the stock. Raise the heat to high and cook for about 5 minutes, stirring occasionally and scraping the bottom of the pan with a wooden spoon. Add more salt and pepper to taste. If you like it a little spicey, add a little cayenne pepper. Serves 6; 9 g. carbs

Recipe submitted by Edith Weil