Kale and Chard Potlikker Soup

Name: Kale and Chard Potlikker Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 2 big leaves red kale; 1 bunch of Swiss chard; olive oil; 2 shallots; 1 garlic clove; salt; 1/2 teaspoon crushed red pepper flakes; water; Juice from 1/2 lemon; 1 chicken sausage link; 1 egg

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Course
Soup, Dinner

Kale and Chard Potlikker Soup

Griffin Phillips

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

2 big leaves red kale
1 bunch of Swiss chard
olive oil
2 shallots peeled and minced
1 garlic clove peeled and minced
salt
1/2 teaspoon crushed red pepper flakes
water
Juice from 1/2 lemon
1 chicken sausage link sliced (optional)
1 egg boiled and halved (optional)

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Instructions

To prep the kale and swiss chard, tear the leaves from the stems. We’re going to sauté the stems first: they hold a ton of flavor and tend to be more fibrous so they need a bit of extra care and love. Cut the stems into a small dice and set aside. Loosely chop up the kale and swiss chard leaves and also set aside.
In a dutch oven or large pot, heat about three tablespoons of olive oil over medium heat. When the oil hot and visibly glistens, add the shallot and reserved kale and swiss chard stems. Sprinkle the stems with a teaspoon of salt and red pepper flakes and mix. Saute for about 8 to 10 minutes, until they’ve become softened. If needed, add a bit more oil and turn the heat down to medium-low. Give them a stir every so often.
Add kale and swiss chard leaves along with 6 cups of filtered water. Add an additional teaspoon of salt; cover the pot and cook for 30 minutes, until the leaves are wilted and soft. Give it a taste and stir in more salt to taste (I added about 1 teaspoon). Cook for an additional 10 minutes. Stir in lemon juice.
While the pot likker is cooking, sauté the sausage and slice (if using). Stir in the sausage and divide the soup between bowls. If adding an egg, place an egg into each bowl. Serve immediately. Soup will keep in an airtight container in the fridge for 4-5 days. Bonus: This soup heats up really well. It’s a good one to make at the beginning of the week and eat throughout.

Notes

*To boil an egg, here's how I do it: Fill a small saucepan with about 3 inches of cold water. Add the egg (shell on, of course) and place the saucepan over high heat. When the water comes to a boil, immediately turn off the heat, cover and pan and allow the egg to sit for 8 to 10 minutes (8 min for a runny yolk; 9 min for a soft yolk; 10 min for a firm yolk). At the 8-10 minutes mark, remove the egg, run it under lukewarm water and crack and peel.