Over the course of six months of CSA membership, along with perfecting my hardboiled egg technique, I have learned that utilizing the contents of a veggie share is much like playing a game of Angry Birds. There aren’t enough birds (meals in a week) to take out all of the pigs (vegetables) without some strategy.
CSA Lesson #1: No recipe unitaskers!
You can’t make a separate meal around each item in your produce box. Unless you eat nine dinners every week. I love this soup because it reliably incorporates three late fall/early winter CSA staples: hearty greens, potatoes, and onions.
Kale and Potato Soup with Turkey Andouille
Adapted from Food & Wine1 tablespoon cooking oil 1 pound precooked turkey andouille sausage, sliced 1 onion, finely chopped 4 cloves garlic, cut into thin slices 3 cups water 2 cups low-sodium chicken broth 2 teaspoons salt 1 1/2 pound potatoes, peeled, sliced thinly, and quartered Pinch dried red-pepper flakes 1 pound kale or other winter greens, stems removed, leaves roughly chopped Fresh-ground black pepper
In a large pot or dutch oven, heat the oil over moderate heat. Add the sausage and briefly cook until brown, about 3-5 minutes, turning once. Remove the sausage from the pot and, pour off all but 1 tablespoon fat from the pan.
Add the onion and cook until it is translucent, stirring occasionally. Add the garlic slices and cook for 1 minute longer.
Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and cook over medium heat for several minutes. Add the kale and bring soup back to a simmer. Cook, partially covered, until the potatoes are translucent and the kale is tender, about 6 minutes longer. Add fresh-ground black pepper to taste, and salt if needed.