I make a soup quite like this, add a little extra stock, and scrape some spaetzle in at the end. Delicious! WARNING!!! Eat immediately or the soup will get stodgy. Not necessarily a bad thing, just saying.
Why do they always refer to things as “nutty”? There’s nothing nutty about tomato paste…😊 Anyway….this recipe looks really tasty! I’ll make some…just with baby spinach instead of kale 🥬
They‘re probably referring to the flavor you get from browning the tomato paste which I personally wouldn‘t describe as „nutty“ but it probably sounds better to the average casual cooking content viewer than „maillard flavor“
@@annt8327 this is neither a „lie“ nor does it have anything to do with grammar. There‘s no clear meaning of what exactly „nutty“ taste is and what it isn‘t. If someone looks at a picture and describes it as „warm“ do you slide your glasses up your nose and say „well actually you‘re lying because this picture does not have a high temperature“ or do you just take it as the metaphor that it clearly is?
Kale is much... sturdier than the alternatives. If you cook lettuce, or spinach, or most of the other leafy greens, they will wilt completely very very quickly. Kale would still hold some texture for longer.
Swap in Collards, Swiss Chard, or Mustard Greens.... the Kale is the most accessible of all the hearty, sturdy greens so that is likely why it's used here, but softer greens will wilt and get soggy, and most people find other greens need longer cook times and are more bitter than Kale.
Lacinato kale is much softer and more pleasant than the standard “garnish” kale you’re probably imagining. It adds texture without getting overly slimy, or broken down in the way that spinach would. I think that lacinato kale worked well for this.
Use your kitchen scale! One large bunch, really? Sure, it’s not a big deal if you’ve done it but it’s very helpful for first timers to have that benchmark in grams for all solids. Pretty please, make that adjustment in all future Recipe Drops.
1 bunch is easier to buy and account for than a weighted or measured amount as well. Do you know what 100g of Kale minus stems looks like as an amatuer? What about 2C? I'm sure they know what 1 bunch looks like though.
@ Hey Monica! This is clearly an example of thoughtless posting on my part. I love the recipe and will be making it soon. Our groceries in Denver are not very consistent with packaging which is weird considering they are probably getting supplies from a central distributor. There’s at least a 50% variation in volume between bunches. Sort of like recipes that call for one onion, you can be way off your target. I should have been more diplomatic for sure. An additional phrase after the “one bunch” instruction giving the mass would completely solve the problem. Something like, “A single bunch of kale, say about 100 grams will work great!”
@@JohnHook-u2qI think she did mention 4 cups chopped kale in the video, if that helps. Sometime I get the prechopped bag and that makes it super convenient to measure out to my personal preference.
I made this tonight, and it’s SO good. So flavorful, every bite made me want more.
I just made this soup, and it is FANTASTIC!!! 🤤👏🏻
Making this one Friday night! ❤❤❤
I was going to make something like this tonight. I have my own recipe, but I might try yours next time. I use zucchini, and it works pretty well.
I use Muir Glen oven roasted crushed tomatoes 🍅 14 oz. In soup.
I made this tonight. INCREDIBLE. Best sausage and kale soup recipe I’ve ever tried. Absolutely perfect. Thank you!
Im definitely a more broth girl.. its the best part 😊
I’m loving this recipe.
So glad to see you!! Great recipe!
❤
I make a soup quite like this, add a little extra stock, and scrape some spaetzle in at the end. Delicious! WARNING!!! Eat immediately or the soup will get stodgy. Not necessarily a bad thing, just saying.
Damn this looks so good. And it's also healthy.
Can this be made in a cricket pot?
Also known as Lacinato Kale.
Two bay leaves, why not, you’re not driving! iykyk…
Who is this woman? She’s clearly not a chef.
Why do they always refer to things as “nutty”? There’s nothing nutty about tomato paste…😊
Anyway….this recipe looks really tasty! I’ll make some…just with baby spinach instead of kale 🥬
They‘re probably referring to the flavor you get from browning the tomato paste which I personally wouldn‘t describe as „nutty“ but it probably sounds better to the average casual cooking content viewer than „maillard flavor“
I think umami was the word she was looking for.
@@geekmac9349so it’s okay to lie… because the audience’s comprehension of grammar is lacking.????😂😂😂😂😂
@@annt8327 this is neither a „lie“ nor does it have anything to do with grammar. There‘s no clear meaning of what exactly „nutty“ taste is and what it isn‘t. If someone looks at a picture and describes it as „warm“ do you slide your glasses up your nose and say „well actually you‘re lying because this picture does not have a high temperature“ or do you just take it as the metaphor that it clearly is?
@ 😂😂😂 go troll elsewhere with your false sense of logic…
Sorry Crock pot?
Why kale????
.??…I don’t know. Imo, baby spinach is better.
Kale is much... sturdier than the alternatives. If you cook lettuce, or spinach, or most of the other leafy greens, they will wilt completely very very quickly. Kale would still hold some texture for longer.
Add grass if you prefer! This is her recipe!
Swap in Collards, Swiss Chard, or Mustard Greens.... the Kale is the most accessible of all the hearty, sturdy greens so that is likely why it's used here, but softer greens will wilt and get soggy, and most people find other greens need longer cook times and are more bitter than Kale.
Lacinato kale is much softer and more pleasant than the standard “garnish” kale you’re probably imagining. It adds texture without getting overly slimy, or broken down in the way that spinach would.
I think that lacinato kale worked well for this.
Use your kitchen scale! One large bunch, really? Sure, it’s not a big deal if you’ve done it but it’s very helpful for first timers to have that benchmark in grams for all solids. Pretty please, make that adjustment in all future Recipe Drops.
Kale is usually added to preference. You can add more or less depending on what you'd like. Its not that serious.
1 bunch is easier to buy and account for than a weighted or measured amount as well. Do you know what 100g of Kale minus stems looks like as an amatuer? What about 2C? I'm sure they know what 1 bunch looks like though.
@ Hey Monica! This is clearly an example of thoughtless posting on my part. I love the recipe and will be making it soon. Our groceries in Denver are not very consistent with packaging which is weird considering they are probably getting supplies from a central distributor. There’s at least a 50% variation in volume between bunches. Sort of like recipes that call for one onion, you can be way off your target. I should have been more diplomatic for sure. An additional phrase after the “one bunch” instruction giving the mass would completely solve the problem. Something like, “A single bunch of kale, say about 100 grams will work great!”
@@JohnHook-u2qI think she did mention 4 cups chopped kale in the video, if that helps. Sometime I get the prechopped bag and that makes it super convenient to measure out to my personal preference.
Start forgetting about recipes and exact measurements. Learn the technique. A few grams more or less won't make a difference.