Kale and potato are gently simmered in a flavourful stock with a bit of smoked bacon. Add some finely chopped chilli pepper if you would like a little heat.
1 person made this
350ml beef stock
250ml water, or more as needed
1 large potato, peeled and diced
1 clove garlic, sliced
1/2 onion, finely chopped
1 fresh red chilli pepper, seeded and chopped (optional)
6 leaves kale, finely chopped, stems included
1 pinch ground nutmeg, or to taste
1 pinch ground cinnamon, or to taste
1 pinch ground allspice, or to taste
salt and ground black pepper to taste
2 slices smoked bacon
2 dried sage leaves, crushed
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Method Prep:15min › Cook:35min › Ready in:50min
Combine beef stock, water, potato, garlic, onion and red chilli pepper in a casserole pot or large saucepan; bring to the boil over medium-high heat. Stir in the kale; season with nutmeg, cinnamon, allspice, salt and pepper. Reduce heat to medium and simmer for 20 minutes, until potato is tender, adding more water if necessary.
Meanwhile, place the bacon in a large, deep pan; cook over medium-high heat, turning occasionally, until browned, but still tender, about 5 minutes. Drain the bacon slices on kitchen paper. Chop bacon and stir into the soup. Serve with crushed sage leaves.