Kale Soup for the Soul

Thursday, March 8, 2012

So everyone's got to have a "go-to" dish that they prepare when it's a lazy weekday evening, right? You know, that one when you're not quite feeling the whole eating out experience (i.e. spending $20 for appetizer + drink if you're in the city), but you want to do a little more than break out the crackers and peanut butter (hello, college memories). Moi, I always turn to my staple, my favorite winter soup in life: Kale soup! 

Kale is such a culinary beast that it can stand on its own. Oh so lightly bitter with a refreshing bite when it's really fresh. A friend of mine made an incredible kale salad using just one part soy sauce, one part lemon juice, and one part olive oil (I subbed in Grapessed oil after awhile because it's a bit lighter). But when paired with fresh garlic, tomatoes, red onions, and mushrooms all slowly simmering in a pot with chicken stock kale transforms into a super beast. What's also wonderful about this dish is how the slow simmer of all these flavors brings out an almost buttery flavor to the end result. A few friends and colleagues have asked for the recipe, and because I love you guys I'm sharing right here as well. Give it  try and let me know what you think. (originally adapted from Rachel Ray, but without the beans)

Ingredients for four servings:
-2 bushels of kale
-1 garlic clove (diced)
-2 medium red potatoes (diced)
-1 tomato (diced)
-2 tbsp salt
-1 tbsp pepper
-32 oz of chicken stock (You can add more if you like yours more soupy than thick. I know I do!)
handful of your favorite mushrooms (diced)
 -2 tbsp olive oil

*Preparation tip: Tear your kale apart before you start cooking anything. The longest part of this process is tearing the kale into bits, and I like to just get it out the way so I'm not tearing it apart and risking burning my potatoes or mushrooms.

1. In a large pot, add your diced potatoes, onions, and mushrooms, and olive oil and let cook for about three minutes. Allow the veggies to sweat a little.

2. Add the kale to the pot, along with your chicken stock. Be generous! It's going to cook down.

3. Lastly, add your tomatoes and garlic to the pot, put the lid on and let cook at medium heat for about 20 minutes, then letter simmer until leafs are dark green.


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