Kale is one of the healthiest greens available. It's tasty sautéed with some olive oil, or cooked in soup. Here's a soup recipe for any of the remaining cool days this spring, or for later this year in fall or winter.
Ingredients
- 1 1/2 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 2 bunches kale, rinsed well, stems removed and torn into bite-size pieces
- 2 cups broth (We used low-sodium chicken broth.)
- 2 cups beans, canned or precooked (We soaked dried cannellini beans overnight in the refrigerator. The next day, we cooked them covered in water in a slow cooker on low for about 5 hours, and then rinsed them well.)
- 3-4 small potatoes, sliced into 1/4 inch chunks and optionally peeled (We used organic potatoes and did not peel them.)
- 2-3 carrots, sliced
- salt, pepper, and cayenne to taste
- 1 tablespoon vinegar, such as rice vinegar or white wine vinegar
Directions
- In a large pot, heat the olive oil and add the onion. Cook over medium heat for about 10 minutes, or until they are softened and beginning to brown.
- Add the kale leaves to the pot and use tongs to toss the leaves to coat them will olive oil.
- Add the broth, potatoes, carrots, and seasonings. Cover the pot, and let the soup simmer for about 20 minutes, stirring occasionally.
- Add the beans and cook partially covered, for about 15 minutes, stirring occasionally.
- Add the vinegar and serve.
She said
Kale goes really well in soups. The stems are quite tough, so it's best to remove and discard the thickest parts of the stems. Kale supposedly gets bitter the longer you keep it, so don't wait too many days before using it up.
He said
We're still getting used to cooking dried beans in the slow cooker. I think we originally tried cooking them for six hours, resulting in an nearly textureless addition to the soup. The flavors were still fine, but I do suggest keeping a little bite left to the beans, and cut down on the cook-time, especially if they'll sit in a warm crockpot until you get home after work.
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