Ingredients
- 2 tablespoons olive oil
- 3/4 cup yellow onion, finely chopped
- 3/4 cup carrots, finely chopped (peeled)
- 3/4 cup leeks, thinly sliced (well washed)
- 1 teaspoon garlic, finely chopped
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon pepper (Aleppo pepper, or red pepper flakes)
- 8 ounces Italian sausage (fennel sausage, sweet or hot, casings removed)
- 2 tablespoons cornmeal (medium-grind, polenta)
- 5 cups chicken stock (or vegetable stock)
- 4 cups kale, coarsley chopped (packed stemmed, or chard leaves, or a combination
- Grated Parmigiano-Reggiano, for serving
How to Make
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Step 1: Heat the oil in a large saucepan over medium heat. Add the onion, carrot, leeks, garlic, salt, black pepper, and Aleppo pepper and cook, stirring, until the onion becomes translucent, 8 - 10 minutes.
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Step 2: Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
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Step 3: Drain off the excess fat, leaving about 2 tablespoons in the pan. Stir in the cornmeal.
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Step 4: Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
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Step 5: Stir in the greens and cook for 15 minutes more, or until tender.
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Step 6: Ladle into bowls and garnish with grated Parmigiano.
We hope you enjoy this recipe!
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