I’ve been on a kale kick recently. The dark green leafy vegetable is usually pretty inexpensive (one bunch for a dollar at Target) and is so good for you that I decided to start experimenting…in soups, sauteed with onion, on pizza, with quinoa, etc.
But life has been a little crazy and I’ve neglected a bunch of kale in the refrigerator for the past week. So today I decided to put it to good use even though it’s not quite as fresh.
Here’s what I tried:
- 1 Tablespoon olive oil
- dab of butter
- 1/2 an onion
- 1 bunch kale
- dash of salt
- dash fresh ground pepper
- dash red pepper flakes (optional)
- 1 can chicken broth (or 2 cups)
- 1/2 cup wine or cooking sherry
- 1 cup combination of milk and cream
After washing the kale, cut the middle stem out and chop the remaining leaves (salad lettuce sized pieces). Using a medium sized pot, sauté the onion on a medium heat in the olive oil and butter until translucent, then add the kale. Cook and stir for a few minutes or until kale is wilted and flexible. Pour in the chicken broth and cooking wine. and add some salt (or garlic salt), pepper, and red pepper flakes (for a bit of zip). Turn to a low heat and simmer gently for 25-30 minutes until the kale is soft. Add the milk/cream. In a few batches, puree the mixture in a blender or food processor, pour into the pot and let sit on a low for several more minutes.
I’d recommend adding some cream, half and half, or milk to dilute the flavorful soup with each serving. Grated parmesan cheese is also a nice garnish on top.
