Recipes
05 December 2011
- 3 tablespoons extra-virgin olive oil
- 1 10- to 11-ounce fully cooked sausage, cut crosswise into 1/4-inch-thick slices
- 2 medium onions, chopped
- 2 large garlic cloves, minced
- 3 pounds red-skinned sweet potatoes, peeled & quartered lengthwise, cut crosswise into 1/4-inch-thick slices
- 6 cups water or broth
- 1 bunch of greens, washed & coarsely chopped
- Heat 2 tablespoons oil in heavy large pot over medium-high heat.
- Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain.
- Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes.
- Add sweet potatoes and cook until beginning to soften, stirring often, about 12 minutes.
- Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes.
- Using potato masher, mash some of potatoes in pot. Add browned sausage to soup.
- Stir in spinach and simmer just until wilted, about 5 minutes.
- Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.
Parent Category: Recipes
Category: Vegetables