Ingredients
Directions
 
  • 3 tablespoons extra-virgin olive oil
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 6 cups low sodium vegetable stock
  • 4 large potatoes, cut into 1/2“ cubes
  • 14 ounces kielbasa sausage
  • 1/2 teaspoon fresh ground pepper
  • 2 tablespoons smoked paprika
  • 16 ounces WP Rawl Farms® Greens Trio
  • 1/4 cup heavy cream
  • salt to taste
  1. Heat a large dutch oven or soup pot over medium heat. Add olive oil, sausage, and onions and saute until onions translucent and sausage is browned.
  2. Add garlic and paprika saute for 30 seconds.
  3. Add potatoes to the pot and pour in vegetable stock. Bring to a boil, cover and reduce heat to low. Simmer until the potatoes are tender, about 10-15 minutes.
  4. Add in the greens and simmer until wilted. Stir in the heavy cream. Taste and add salt and pepper as needed.