Anyone who has a local CSA knows about kale. We get a TON of it throughout the summer. We had 3 weeks worth cleaned and wrapped up in the fridge, so it was time to make some of Derek's soup. It makes a bunch, so I also dropped some off for Vanessa & Greg.
Portuguese Kale Soup
3 T. olive oil
4 yukon gold potatoes, peeled and diced
2 large onions, chopped
6 cloves garlic, chopped
4 bay leaves
1 lb. kale, cleaned and coarsely chopped
2 cans cannellini beans, drained and rinsed
2 cans diced tomatoes
3-4 links chourico, sliced
2 Q. chicken broth
2 c. white wine
Crushed red pepper or red pepper flakes to taste
Salt and pepper to taste
1. In a large pot, heat olive oil. Add chourico and onions. Season with salt and pepper and saute for two minutes. Add garlic and crushed red pepper, cook for 30 seconds.
2. Add chicken stock and wine and bring to a boil. Reduce heat to medium and add bay leaves, kale, beans and tomatoes.
3. Bring back to a boil, add the potatoes and simmer for 20 minutes or until the potatoes are tender.
Also in week 4's box was spring garlic, red leaf lettuce, cilantro, parsley, dill, broccoli, sugar snap peas, haruki turnips, and carrots. I used up the rest of week 3's bok choi last week as well - this is what I came up with.
I sauteed the bok choi with onions and garlic and added a can of diced tomatoes. I cooked up some Harvest Grains from Trader Joe's and mixed it all together. The kids like this one too!
Portuguese Kale Soup
3 T. olive oil
4 yukon gold potatoes, peeled and diced
2 large onions, chopped
6 cloves garlic, chopped
4 bay leaves
1 lb. kale, cleaned and coarsely chopped
2 cans cannellini beans, drained and rinsed
2 cans diced tomatoes
3-4 links chourico, sliced
2 Q. chicken broth
2 c. white wine
Crushed red pepper or red pepper flakes to taste
Salt and pepper to taste
1. In a large pot, heat olive oil. Add chourico and onions. Season with salt and pepper and saute for two minutes. Add garlic and crushed red pepper, cook for 30 seconds.
2. Add chicken stock and wine and bring to a boil. Reduce heat to medium and add bay leaves, kale, beans and tomatoes.
3. Bring back to a boil, add the potatoes and simmer for 20 minutes or until the potatoes are tender.
Also in week 4's box was spring garlic, red leaf lettuce, cilantro, parsley, dill, broccoli, sugar snap peas, haruki turnips, and carrots. I used up the rest of week 3's bok choi last week as well - this is what I came up with.
I sauteed the bok choi with onions and garlic and added a can of diced tomatoes. I cooked up some Harvest Grains from Trader Joe's and mixed it all together. The kids like this one too!
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