Friday, September 29, 2006

Potato & Sausage Chowder with Cool Weather Greens.

Especially now with a chill and crispness to the evening air, I do lots of soups and stews and chowders with what's fresh from our CSA and from the larder.

Here's what I came up w/ last night. Very quick. Very easy. Delish.
You can change up what you like or use more or less of what pleases your own family's tastes.

* If you're going to freeze this, it's best to leave the milk out and add that after thawing and heating through.

1 med. onion roughly chopped
3 T minced garlic (use how much you like; we're bigtime garlic lovers here)
1 yellow or red bell, roughly chopped
1/2 lb smoked sausage link, roughly chopped (you can use whatever kind you like, including boca; I have oodles of what was on sale for $.50 per pound as the Mister loaded UP)
2 1/2 - 3 C potatoes, roughly chopped (cubes)
1 1/2 bunch collard greens, stemmed and chopped
1 1/2 bunch mustard greens, stemmed and chopped
1 paper carton chicken stock
16 oz. water
1 can evaporated milk
1/2 C half and half
black pepper (be generous)
parsley (again, generous)
sea salt (scant pinch for brightening)

Chop and saute onions, garlic, pepper, sausage and potatoes in EVOO until softened and on the way to browning up nicely. Clean greens really well (yes, you can use frozen or bagged clean and chopped if you prefer), chop and add to veggies. Add chicken stock and water. Bring to boil, cook 20 minutes. Just before serving, add milk and half and half. Heat through. Season w/ pepper, parsley and salt. Dish up and serve w/ crusty bread or cornbread.

I used the remainder of my greens to cook up a pot of greens and beans, one of our favorite high iron high nutritive yummies.

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