One of my favourite weekday dinners is the clean-out-the-fridge salad.…
By Nettie Pinney
One of my favourite things to do on a lazy Sunday afternoon is to find a recipe that uses up some of the things in my fridge. While this may not sound very glamorous, if you frequent a few of Calgary’s fantastic food scenes throughout the week, it can turn into quite the gourmet experience! In the past few weeks I have scored some treasures from Second to None Meats, The Silk Road, Spolumbos, a co-workers garden and (of course) the Calgary Farmers Market. Put all those things together, and I had nearly enough for a pot of kale and sausage soup! We’re just so lucky to have so many amazing resources available to us, I can’t help but get excited when my fridge is full of their produce!
This particular soup is based on a great recipe from Darren Nixon, formally of Cafe Divine in Okotoks, another local treasure that is greatly missed!
Kale and Sausage Soup:
2 Spolumbo’s hot Italian sausages, taken out of their casings
2 stalks of celery, diced
1 lg white onion, diced
2 carrots, diced
1/8 tsp fennel seeds lightly crushed
3 cloves of garlic, minced
½ cup pot barley
2 L of Second to None’s pork stock (chicken stock can be substituted)
1 lg bunch of Kale, stems removed, and cut into bite sized pieces
2 teaspoons of red wine vinegar
Salt and pepper to taste
In a Dutch oven, brown sausage meat, breaking it apart as it cooks. Once nicely brown, add onion, celery, carrots fennel and garlic, saute for 5 minutes. Add barley and broth. Bring back to a simmer, cover, and cook for 30 minutes. The barley and vegetables should be tender at this point. Add the kale and continue simmering for another 15 minutes, until kale has become tender as well. Season the soup with vinegar, salt and pepper. Serve with a crusty roll.
Useful tools for this recipe:
Chop Stir meat breaker:
This is a must have gadget for anyone who finds themselves browning ground meat. Be it beef, chicken, pork or turkey, this gadget will make you life easier!
Mortar and pestle;
Crush spices into more manageable pieces and release their aromatics using one of these classic kitchen tools. They’re available in a wide variety of sizes, colours and materials, but the 2 cup marble mortars are our top sellers!