Kale works really well in soups and stews. Make sure to chop the kale in to small pieces. I use a food processor to finely chop the kale before adding it to the soup. This recipe makes a large batch and freezes very well.
Recipe
2 Bunches of Kale, destemmed
1 sweet onion, diced
3 leeks (whites only), diced
3 large carrots, sliced
2 boxes (32 oz) veggie broth
1 can diced or stewed tomatoes
1 can small white beans, rinsed and drained
3-4 garlic cloves, roughly chopped
cayenne pepper to taste (optional)
In tall saucepan, saute onions in oil for 3 minutes, add garlic and cook for another 2 minutes. Add broth, kale, carrots and canned tomatoes. Cook until kale is tender, about 5 minutes. Add canned beans. Serve hot.
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