Last night we found a green that Justin actually likes…kale. He’ll eat raw spinach, or maybe a bit of greens in a dish, but not if it’s the main ingredient. I decided to try a kale and potato soup, and I used the entire bunch of kale from the farmer’s market. The result was a very green soup. I was worried that Justin wouldn’t like it, but he ate the whole bowl, greens and all! He likes the crunchy texture, and the fact that it’s not slimy or bitter. During the meal, he said that kale was different…”those other greens…they’re like weeds.” It was too cute.
I also went to an advanced Hatha flow yoga class last night, which was wonderful. It was challenging but fun, and I was able to do a headstand on my own for the first time ever. It was a good night.
Kale and Potato Soup
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 5 red potatoes (1 1/2 pounds), cut into 1/2-inch chunks
- 3 (14.5-ounce) cans vegetable broth
- 1 bunch (12 ounces) kale, stemmed and chopped
- 2 links of Boca smoked sausage
Heat 1 tablespoon oil in a soup pot over medium heat. Add the onion and saute 5 minutes, or until soft. Add the garlic and saute 1 minute more. Add the red pepper, potatoes, and broth; bring to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes. Puree half the soup, using a blender or immersion blender.
While potatoes are simmering, heat the sausage links in the microwave 1 minute (pierce a hole in each package). Slice into half-moon shapes. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add the sausage and saute 4 or 5 minutes, until slightly browned.
After pureeing the soup, add the kale and the sausage and simmer 10 to 15 minutes more, until kale is wilted.
Makes 4 servings.
Adapted from Everyday Food magazine.