Every day at the farm, we share a communal lunch. Mondays are my day to cook for our farm crew, which can be anywhere from 5 to 8 people on average. The only rules are that it be gluten free (so that I can eat it). It’s so much fun to see what lunch will be. We have some really great cooks on the farm, including three from other countries: Brazil, Peru and Vietnam, and it’s so much fun when they make traditional meals. Crew lunch is always a surprise, but always includes produce grown right on the farm. Here is a great dish to make for a crowd. It’s a great way to use up leftovers – I roasted a chicken the day before and then removed the meat and made a stock with the carcass in my instant pot. The next morning, I used the broth to make this dish.
- 12 oz spicy italian sausage, chopped (I like Fra' Manibrand)
- 1 large leek, chopped (substitute a small onion, if you wish)
- 4 cloves garlic, minced
- 1.5 quarts chicken broth
- meat from one roasted chicken (about 2.5 cups), shredded
- 1 large bunch kale, stem removed and chopped
- 3 medium sweet potatoes, roasted, peeled and diced
- salt and pepper to taste
- In a soup pot over medium heat, sauté the sausage and leeks for about 5 minutes or until the leeks are soft.
- Add the garlic and sauté for another minute or so.
- Next, add the chicken broth, chicken meat, kale and sweet potatoes. Bring the pot to a simmer and cook for about 5 minutes.
- Remove from heat.
- Season to taste and serve.