This is just a little something to ground you between the inevitable highs and lows of the holidays. Kale, white bean and sweet italian sausage from Skagit River Ranch It’s a moment to go to something simple, familiar – we aren’t re-inventing the wheel here. Maybe use a little of that soup stock from the turkey bones. I made about 6 quarts from two turkeys. It’s important to keep eating healthy for a majority of the time through this season. And honestly, we enjoy the holidays more if we don’t feel like we’ve completely fallen off the cliff with eating habits.
The kale is holding out but has had a couple good hits from freeze. I actually think I could plant more next year. Never enough kale right?
I uncased three links of the sausage and saved one to slice. Ground sausage unlinked is a little more convenient if you have a quality source. One link I sliced in to have some chunks for garnishing but that’s optional
Pulled my last few leeks from the garden as well and sautéd two of them with 1 medium yellow onion along with the 3 links of the sausage with casings removed. From here I added a little carrot and about 1 large bunch of kale cut in large strips and the chicken stock.
My go to white beans are Great Northern Beans from Eden Foods
Side note: This fun laundered linen is from Couleur Nature and can be found at Chez Chloe online.
And a couple real life shots of our Thanksgiving. We moved our living room furniture into the dining room and brought the table out to the living room and added another big table and 2 picnic tables. Tablecloths, candles, flowers and a little adornment made for some beauty and warmth. We sat down and gave thanks with so many great friends.