Schreiber & Sons CSA

Cooking Light, October 2004

2 tsp. vegetable oil

1 tsp. bottled minced garlic

4 (2 oz.) smoked turkey and duck sausages with fennel, cut into ¼ inch slices

1 cup water

1 cup fat-free less-sodium chicken broth

2 (19 oz.) cans cannellini (or other white) beans, rinsed and drained

4 cups chopped kale

½ tsp. coarsely ground black pepper

¼ tsp. crushed red pepper

1/8 tsp. salt

2 Tbsp. fresh lemon juice

Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage slices; sauté for 1 minute. Add water, broth and beans; bring to a boil. Stir in kale, black pepper, red pepper and salt; bring to a boil. Cover, reduce heat and simmer for 5 minutes or until kale is tender. Remove from heat; stir in lemon juice. Yield: 6 (1 cup) servings of 349 calories each.

Note: This is simple and pretty quick to make. The original recipe came with instructions for making cheese toast to eat with it.

Light & Tasty, October/November 2005

¾ cup chopped onion

2 cloves minced garlic

1 Tbsp. olive oil

4 cups reduced-sodium chicken broth

2 medium potatoes, peeled and cubed

¼ tsp. salt

¼ tsp. pepper

1 pound fresh kale, trimmed and chopped

½ pound reduced-fat, fully cooked Polish sausage or turkey kielbasa, sliced

In a large saucepan or Dutch oven, sauté onion and garlic in oil until tender. Add the broth, potatoes, salt and pepper. Bring to a boil; reduce heat and simmer for 10-15 minutes or until potatoes are tender.

Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage. Cook over medium-low heat until the kale is tender. Yield: 4 servings; 1 cup equals 194 calories.