Sausage And Greens Soup

Dwain and Audrey Livengood of Livengood Family Farm make this soup with common greens like spinach, kale and watercress as well as less familiar ones such as dandelion, lambsquarters, purslane and burdock. Garlic scapes, an optional ingredient, are those curly green shoots that sprout from the hard garlic bulb. With a taste like a garlic-flavored scallion, they add a fresh punch to this soup.
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Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 4 servings

½ lb. sausage or kielbasa, cut into bite-sized pieces

1 C. chopped onion, green onions, or chives

Garlic scapes, minced, to taste (optional)

4 C. chicken or vegetable broth

1 C. potatoes or carrots, cut into bite-sized pieces

Salt and pepper to taste

1 ½ C. milk (optional)

1-3 C. greens

Parsley, chopped (optional)

Chopped hard-cooked eggs (optional)



In a large soup or stock pot, cook the meat. Remove from pot and set aside.


In the reserved fat from the meat, cook onion and garlic scapes until tender, about 3-5 minutes. Return sausage to soup pot.


Add broth, potatoes or carrots and salt and pepper to taste. Bring to a boil. Reduce heat and simmer until potatoes are soft, about 10-15 minutes. Add milk and greens. Cook until greens are tender. (Spinach takes just a minute, but tougher greens like kale and dandelion will take longer.)


To serve, ladle into bowls and top with parsley and hard-cooked eggs.

View instructions at
County Lines Magazine

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