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Spring Fiddlehead Saute
Ingredients Procedure

3 lb. Carrots
1 lb. Kohlrabi
2 tbs. of olive oil
2 med. Sweet Potatoes
1 1/2 Yellow Onions
4+ whole Garlic cloves + 1 tsp. minced
8 sprigs fresh Thyme, tied with twine
1 1/4 cup Apple Cider
3 qts.Turkey or Chicken Stock, (reserve one cup for greens)
12oz. Sweet Apple Chicken Sausage
1 bunch Kale or Collard Greens, or a mix of both
Salt and Pepper to taste



Prepare ingredients as follows: peel and rough chop carrots, Kohlrabi, and sweet potatoes. Chop 1 cup of the onion, and dice the other 1/2 cup. Cut Sweet aplle chicken sausage into small cubes. Thinly cut and discard stems of the collard greens or kale.

Heat olive oil in a large soup pot over medium high heat. Add carrots and cook for 5 minutes. Add kohlrabi and sweet potatoes and cook another 10 minutes, stirring. Add onions, whole garlic cloves and thyme bundle. Cook another 5-8 minutes. Add 1 cup of cider and stock (reserving 1 cup). Stock should just cover the vegetables, add water if necessary. Add a pinch of salt and pepper. Cover and bring to a boil. Meanwhile add 2 tbs. oil to a large saute pan. Add sausage and diced onions and lightly brown, about 5 minutes. Add garlic and cook for 10 minutes. Add greens, cider, stock and a pinch of salt and pepper. Simmer until greens are tender, 10-15 minutes. When carrots are tender, remove soup from heat. Discard thyme bundle. Puree soup and adjust seasoning. Evenly portion some of the sausage mixture into soup bowls. Add soup and serve.

Makes about 1 gallon.
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