Locally Owned, Organically Grown

Fiery Kale Soup

Adapted from Emeril Lagasse


  • 2 Tbsp. olive oil
  • 3 bay leaves
  • 1 tsp. crushed red pepper flakes
  • 1 c. red onions
  • 2 Tbsp. minced garlic
  • 1 1/2 lb. sausage, sliced in ½-inch slices
  • 3 qt. chicken or beef stock
  • 4 c. kale, rinsed, stemmed and cut into 1-inch strips
  • 1 tsp. Creole Seasoning*
  • Salt
  • Freshly ground black pepper
  • 1 lb. diced new potatoes
  • 6 Tbsp. fresh mint leaves, sliced in a chiffonade


In a large stock pot, heat the olive oil. When the oil is hot, add the bay leaves, crushed red pepper flakes, and onions. Saute the mixture for 2 minutes. Add the garlic and cook for 2 minutes, stirring occasionally. Add chorizo, stock, and kale and bring the liquid up to a boil. Stir in the Creole Seasoning and season with salt and pepper, to taste. Reduce the heat to a simmer, add the potatoes and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Ladle the soup into bowls and garnish with fresh mint. Serve with crusty bread.

* This recipe uses our house-made Creole Seasoning, a mix of paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme

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