by Myra Goodman of Earthbound Farm Organic
This is the book our daughter requested when she moved out rather than my standard gift of The New Basics Cookbook. She is into the whole organic food, health and fitness scene ~ not sure where she got this from, not us! So glad she is though, and at an early age ~ if only I was so lucky!
Myrna has some really tasty recipes in this book. Two of my favorites are her granola recipe that I have yet to share with you (I will soon though), and her California Waldorf Salad (no, not what you are thinking.. there are no marshmallows or heavy mayonnaise covered fruit).
|Portuguese Kale Soup ~ minus the Portuguese tradition of adding slices of chouriço.|
I'm not completely against adding sausage to soup (something I do when my sister comes to dinner ~ she is a carnivore to say the least); I just was not feeling it ~ we had meat a few days in a row and I was craving something meatless.
This was a quick, easy and comforting recipe ~ perfect for the chilly weather we have been having (by California standards; 40° - 50° at dinner time), and it's healthy to boot!
Success meter (1-3): 3
|Remove the tough stems of the kale and chiffonade the leaves.|
Sauté the onions and carrots till soft then add garlic.
Add the broth, potatoes and spice and cook till potatoes are tender.
Add the rest of the goodness: beans, tomatoes and kale.
How beautiful is this?
(If you prefer a thicker soup, you can purée a portion of the soup.)
Portuguese Kale Soup
Serves 6 to 8
1/4 cup olive oil
1 large yellow onion, cut into 1/2-inch dice (about 1 cup)
1 medium-size carrot, cut into 1/2-inch dice (about 1/2 cup)
4 cloves garlic, minced
About 8 cups chicken stock or vegetable stock
2 cubs diced Yukon Gold or waxy potatoes (such as White Rose), cut in 1/2 -inch dice
1 teaspoon herbes de Provence or dried thyme
1 bunch kale
1 can (28 oz.) diced tomatoes, with their juice
1 can (about 14 oz.) white beans, such as cannellini, drained
1/2 pound smoked pork sausage, such as chouriço, chorizo, or kielbasa (optional), cut into 1/4-inch slices
Coarse (kosher) salt and freshly ground black pepper
1. Heat the olive oil in a large, heavy pot over medium-low heat. Add the onion and carrots and cook until the vegetables soften, 5 to 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minutes.
2. Add the stock, potatoes, and herbes de Provence to the pot and bring to a boil over high heat. Reduce the heat to low and let simmer gently until the potatoes are partially cooked, about 15 minutes.
3. Meanwhile, rinse the kale and remove and discard the tough stems. If the kale leaves are flat, cut them crosswise into 1-inch wide ribbons (I cut them probably 1/8 - 1/4-inch wide). If the leaves are curly, tear them into bite-size pieces.
4. Add the kale, tomatoes, beans, and sausage, if using, to the soup and cook until the potatoes and kale are tender, 5 to 10 minutes.
5. If the soup is too thick, thin it with more stock or some water. Season the soup with salt and pepper to taste and serve hot. Any leftover soup can be refrigerated, covered, for up to 5 days.
Food to Live By/Myra Goodman