Alright – let’s reel it in a bit here.
Thanksgiving is always a day to indulge – no questions asked. I enjoyed
seconds thirds with absolutely no remorse and as I sat on my couch later in the evening while starting season 1 of Scandal (UM – LOVE!) I could not have been a happier person.
And then it was Friday. I woke up with the best intentions – whole wheat bagel with peanut butter and fruit for breakfast. And then the neighbors delivered a massive tray of beautiful Christmas cookies (you guys rock!).
Two three cookies later I thought, ‘lunch – I will be better at lunch.’ I met my darling sister Allie out and something happened. We both finished our veggie potato pancakes topped with two eggs smeared with hollandaise sauce and we said ‘um, let’s order more food.’
Yes, my tiny sister and I actually asked for the menu back. Not one of my finest moments but hey – a couple of fruit crepes later we were finally satisfied. What can I say? We can eat and we have no one but our mother to thank for her super human like metabolism.
Yet there comes a time and a place where enough is enough and that would be now. This recipe is a great way to cut through the over indulgence that is Thanksgiving (and the day after apparently) and get some super productive and lighter calories into your system. You’ve got a lot of health in this bowl and it could not be more delicious or better for you.
P.S. If you have had and enjoy the Olive Garden’s zuppa toscana this tastes exactly like it – but is a much healthier version. Win win, all around.
- 1lb lean Italian sausage (I used chicken sausage!)
- 2 large russet potatoes, cut into 1 inch thick sticks and then thinly sliced
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 quart (4 cups) chicken broth
- 2 cups water
- Salt and pepper, to taste
- 1 bunch kale, torn from stems
- 1/2 cup Greek yogurt
- Brown Italian sausage in a Dutch oven set over medium heat (add a bit of oil if using lean meat).
- Cook, stirring often until cooked through. Drain fat if necessary.
- Add onion and garlic. Cook and stir until onion has softened.
- Add potatoes, chicken broth, water, salt, and pepper. Bring to a boil.
- Lower heat and simmer, stirring occasionally, until potatoes are cooked through (about 10 minutes). Add kale.
- Cook until wilted. Lower heat to the lowest setting.
- Stir in yogurt; cook just until heated through.
- Taste and season with additional salt and pepper if needed.