In article >,
(Charlotte L. Blackmer) wrote:
(snip)
> I have some sausages in the freezer (some that I made myself at the
> Fatted Calf, some that I bought at Boccalone at the Ferry Building last
> time I was in SF) that will probably be added to this before I'm finished
> eating it.
>
> (The rest are going in sausage, white bean, and greens soup. I got kale
> in my farm box.)
>
> Charlotte
>
> --

Have you ever made anything like this? I use more kale than the recipe
calls for, and I don't bake the sausages‹I fry them. We like it; maybe
you would, too.


Zuppa Toscana (Olive Garden copycat recipe)

Recipe By: cdkitchen.com (Val Whitmore's site) via Becky

Serving Size: 4

12 small spicy sausage links
2 medium potatoes, cut in half then sliced
3/4 cup diced onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale leaves, cut in half then sliced
2 tablespoons chicken base
1 quart water
1/3 cup whipping cream

Preheat oven to 300 degrees. Place sausages on a baking sheet and bake
25 minutes, or until done. Cut in half lengthwise, then cut at an angle
into 1/2" slices.

Place onions and bacon in a large saucepan and cook over medium heat
until onions are almost clear. Remove bacon and crumble. Add garlic to
the onions and cook an additional minute. Add chicken base, water, and
potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and
cream. Simmer 4 minutes and serve.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Buffalo Chicken Quesadillas - pictures 2-7-2010