Reviewed: Nov. 16, 2009

Actually enjoyed the soup as I didn't now what to expect when eating kale. As most people suggest, I made a chicken stock ahead of time instead of using water. Definitely worth trying for something different!

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Stephen Lodwick

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Reviewed: Oct. 25, 2009

We loved this. I added some garlic, onions and carrots. Thanks for sharing this great recipe.

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Stacey

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Reviewed: Aug. 22, 2009

This soup was pretty good as written. However, next time I will use chicken broth instead of water and perhaps a few more potatoes for a thicker soup. It's a keeper, though!

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ekp333

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Eastpointe, Michigan, USA

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Reviewed: Feb. 4, 2009

My husband and I LOVED this recipe! He was skeptical, at first - but is now asking when I'll make it again! Based on other reviews, we changed things up, slightly ... we skipped the butter and the salt altogether (for a healthier dish) and we substituted turkey kielbasa instead of regular. We did brown the sausage first as another reader recommends and then cooked our potatoes in the same pan with 8 cups of low-sodium chicken broth (instead of water.) We also added onions and garlic to the recipe ... FANTASTIC! Can't wait to make it again!

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Somertyme08

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Reviewed: Feb. 2, 2009

Just ok. Warm and hearty, but missing something

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DIANERATCHFORD

Cooking Level: Expert

Home Town: Streetsboro, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jan. 7, 2009

i love this recipe! i have altered it a little to be a little more healthy by using turkey kielbasa and a turnip base for the soup instead of the potatoes. i use just a half cup of potato flakes stirred in right at the end to thicken the stew up a little - add more for a little heavier texture :).

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GDemp616

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Reviewed: Nov. 30, 2008

This is a pretty good recipe, but my dad has been making kale soup for years and we have been tweeking it since forever-we just add kale, potatoes, onion, garlic, canned tomatoes with mild chilies, carrots, in chicken stock, simmer for an hour or so till veggies are tender, add some linguica sausage that has been simmered (to get rid of some of the grease) and a couple of cans of whatever kind of beans are on hand (pinto, kidney, white, cannelini)a few shots of hot pepper sauce, and whatever seasonings you like (salt and pepper, bay leaf, oregano, etc). sometimes I use a kielbasa or beef short ribs if thats all I have. Its really up to what you like I guess

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cherylm

Cooking Level: Intermediate

Living In: Hanford, California, USA

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Reviewed: Jan. 29, 2008

I love this recipe but I didn't mash the potatoes up. I cubed them and left them like that in the soup. I also cooked the kale for about 15 minutes instead of thirty so it wouldn't be over done. Great soup on a cold night.

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Sherry

Cooking Level: Expert

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Reviewed: Jan. 13, 2008

I substituted chicken broth for the water and smoked sausage for the kielbasa. I also added two cloves of crushed garlic for good measure. The soup is more flavorful and no added salt is needed.

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sperlaine

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Reviewed: Dec. 16, 2007

I was excited to make this recipe because it reminds me of a dish my grandfather used to make for those chilly, winter days, except he often added beans. I substituted a cup of water for a can of chicken broth, and added corn too. Also added lots more salt (at least 3 tsp.), a little more pepper, a tbsp. of minced garlic, and some garlic and pepper seasoning salt all until I got the taste to make sure it wouldn't be too watery. I also added a little more kielbasa, which adds nice flavor to the broth. Make sure you have a big pot to cook it in. Mine was the normal sized soup pot (thought it was big enough) and I could only fit in a pound of packaged kale with everything else in it, but that seemed plenty anyways. My boyfriend enjoyed it, and he's never had kale before since he's more of the meat and potatoes man. I'll definitely make this one again. Hearty, healthy, and delish!

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Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Sep. 15, 2007

Just added 1 small white onion, a can of northern beans and 2 cubes of chicken bullion. Excellent hearty soup.

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Jpav

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Reviewed: Sep. 8, 2007

My mom has been making "Kale Soup" for years but with Portuguese sausage, it's delicious, ours also has kidney beans in it. To thicken the broth, slightly mash some of the beans with a potato masher until most of the skins break open.

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DATGIRL55

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: Cordova, Tennessee, USA

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Reviewed: Aug. 19, 2007

My husband and I loved this recipe!!! It was easy and really good for leftovers.

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hilerfamily

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Reviewed: Jul. 12, 2007

I made a few modifications as suggested by other reviewers and WOW, this was a GREAT soup. My husband hates kale, and even he loved it. I started by cutting up and browning the sausage in the soup pan. Removed and set aside, then boiled the potatoes in only 8 cups water with 2 chicken bullion cubes. I cut back the butter to 1 tbl. when I'm using real sausage (as opposed to turkey sausage) b/c I figure there's enough fat already. Any sausage will do, I've used hot and mild Italian. Once the potatoes are tender, I don't bother to reserve the liquid. Just take a hand masher and mash them in the water. I didn't use as much kale as the recipe calls for, and I also threw in some swiss and rainbow chard. This is a new favorite in our house!

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JHUBB

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2007

Great tasting stew! I used turkey kielbasa. It smelled funny after reheating it the second day - not too sure whether it was the kielbasa or the kale.

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cinnybear

Cooking Level: Expert

Home Town: Orinda, California, USA

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Reviewed: Dec. 24, 2006

This is excellent and perfect for a cold winter afternoon. It's not the easiest thing in the world to make, I find chopping all the kale a makes a big mess and draining the potato water and saving it is very difficult. Its worth all the work and we make several times each winter.

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SAILORTIFF

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Reviewed: Oct. 1, 2006

I just made this stew on a cloudy rainy saturday. It was PERFECT! I didn't really change much (OK, maybe I added extra kielbasa). I didn't have any garlic on hand (of course) so i through in a dash of garlic powder and that gave it some extra flavor. Otherwise it was just great as is.

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MEGANHESS

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Reviewed: Jun. 25, 2006

I made a change to this recipe that I think might address other reviewers' comments about watery taste. I split the kielbasa lengthwise and browned it in the same pan in which I later boiled the potatoes. I think this made my version a little richer and more flavorful (and gave a browner color). I also added a ham-flavor bouillon cube to the cooking liquid. These two things made it quite flavorful and salty enough. The really great thing about this Kielbasa Kale Stew is its versatility. It seems to accomodate a wide variety of different ingredients and still come out wonderfully. I added turnip greens (and a few little turnip pieces too) in addition to kale. I also upped the sausage to 1 lb (since it comes in 1 lb. packages!) and only used 4 large potatoes. Thanks for the tasty, inexpensive, and easy recipe!

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trizydlux

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Reviewed: Mar. 15, 2006

As far as Kale soup goes this is definitely 4 stars. I did make a few changes. I chose to puree the potatoes in a blender with their broth after I mashed them until smooth. I used chicken broth instead of water. Also we added one bunch of scallions chopped, 3/4 cup of very thinly sliced carrots blanched until half done, 3 cloves of garlic crushed, and 1 tsp rosemary. All of this we added to the soup when we added the sausage and kale. My family hates kale no matter how I cook it and even they said this was okay. I got my 7 year old to try half a bowl and she never eats anything but peanut butter or rice.

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shelley

Cooking Level: Expert

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Reviewed: Mar. 4, 2006

I thought this was quite good, but I have to agree with the other reviewers that it required a chicken broth base or it would have been too watery. I also used a combination of potatoes and sweet potatoes, and added some corn. Mmmmmm...

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shishkabeenie

Cooking Level: Expert

Living In: New York, New York, USA

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