SAUSAGE AND GREENS SOUP1/2 pound bulk sausage 1 cup onion, green onions or chives Garlic scapes, or green stalks, minced, to taste (optional) 4 cups chicken or vegetable broth 1 cup potatoes Salt and pepper to taste 1 1/2 cups evaporated milk 1 to 3 cups fresh spinach, kale, dandelion, lambs quarters, purslane, burdock, watercress or other tender young greens, chopped Parsley to taste, chopped (optional) Freshly grated parmesan cheese (for garnish) Brown sausage, onion, or chives and garlic scapes in soup pot and drain all but a spoonful of fat. Remove meat from pot. Add broth, potatoes, salt and pepper to pot. Bring to boil. Reduce heat and simmer until potatoes are soft. Add evaporated milk, greens and parsley and cook until greens are tender. Garnish each bowl with parmesan cheese. Servings: 4 Source: Simply in Season by Mary Beth Lind and Cathleen Hockman-wert
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