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.