I make this soup (or some rendition of it) every Thursday night. It's a GREAT "base" recipe in that it's quite versatile. For instance, my husband likes the "bitter" greens (kale, escarole, collards, etc.) better than I do so whenever they're on sale I stock up; otherwise, I use Spinach (my preference). I sometimes leave out the sausage (but always include the bacon). I often substitute either (dried) Cannellini (white pinto) beans or Great Northerns for the potatoes. I usually cook the "greens" in my slow cooker/crockpot on Wednesday night (all night on low; when using beans, I toss those in too) and I "flavor" the pot with the onion, garlic and "stock" (sometimes homemade, sometimes bouillon) the recipe calls for. Approximately 1/2 hour before serving, I sautee the meats in just a little butter and, when cooked, I incorporate them (and their "grease") into the soup and then "warm it". Some of the time, I add some sort of dairy (heavy cream, 1/2-and-1/2, milk, evaporated milk) but a lot of the time I don't. And (trust me) it's just as good without it. I ALWAYS add CHEESE -- sometimes Parmesan, sometimes Provolone, sometimes Cheddar, American or Swiss. Salt, pepper (black, white and cayenne) are staples on our table. Who wants, adds; who doesn't want, doesn't add. In brief, this is a SIMPLE, DELICIOUS, NUTRITIOUS and ECONOMICAL meal -- even when you "improvise".
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