Description
A hearty and nourishing Kale and Chard Potlikker Soup featuring sautéed greens, flavorful garlic and shallots, and optional sausage and boiled egg for added protein. This comforting soup is simmered to develop rich flavors and is perfect for a wholesome weekday meal or meal prep.
Ingredients
Greens
- 2 big leaves red kale
- 1 bunch of swiss chard
Aromatics & Seasonings
- 3 tablespoons olive oil
- 2 shallots, peeled and minced
- 1 garlic clove, peeled and minced
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon crushed red pepper flakes
Liquids & Others
- 6 cups filtered water
- Juice from 1/2 lemon
Optional Protein Add-ons
- 1 chicken sausage link, sliced
- 1 egg, boiled and halved
Instructions
- Prep the Greens. Tear the leaves from the kale and swiss chard stems. Dice the stems finely as they are tougher and hold strong flavor. Loosely chop the leaves and set both aside.
- Sauté Stems and Shallots. In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium heat until it shimmers. Add minced shallots and diced stems. Sprinkle with 1 teaspoon salt and 1/2 teaspoon crushed red pepper flakes. Sauté for 8-10 minutes, stirring occasionally, until softened. Lower heat to medium-low if needed and add more oil if dry.
- Add Leaves and Water. Add the chopped kale and swiss chard leaves to the pot along with 6 cups filtered water. Sprinkle an additional teaspoon of salt. Cover and simmer for 30 minutes until leaves are wilted and tender. Adjust salt to taste (about 1 teaspoon more). Continue cooking for another 10 minutes. Stir in the juice of half a lemon.
- Prepare Optional Protein. While the soup simmers, sauté the chicken sausage until cooked through, then slice. Slice boiled egg in halves if using.
- Assemble and Serve. Stir the sausage slices into the soup. Ladle soup into bowls and top each serving with half a boiled egg if desired. Serve immediately. Soup stores well in airtight containers in the fridge for 4-5 days and reheats beautifully.
Notes
- Removing stems from greens and sautéing them separately brings out their flavor and softens their fibrous texture.
- Adjust salt gradually, as the sausage (if added) can contribute to the saltiness.
- The lemon juice brightens and balances the earthy flavors of the greens.
- Optional protein additions make the soup more filling but can be omitted for a vegetarian option.
- This soup improves in flavor if made ahead and reheated.
- Use fresh, high-quality kale and swiss chard for best results.
