Tonight’s stormy weather calls for this recipe again.
What happened to our early summer weather? Just when we New Yorkers were starting to forget about the coldest winter in recent years and beginning to complain about the humidity and heat in crowded elevators, temperatures suddenly drop? And now we’re pulling out our sweaters again and craving hot bowls of soup?
Okay, fine. So with my bones a little cold and wishing I’d not worn the linen skirt, I turned for comfort in my kitchen.
In my fridge I grabbed some summer greens, carrots and celery, four or five hot and sweet Italian sausages. Staring into the pantry I grab a can of organic cannelinni beans and a box of organic chicken stock.
Here’s what I came up with.
1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 scallion, chopped
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