Originally started by CMdeux, Jan 7, 2008 at HB:
CMdeux:
This is one we just now tried. DD picked it to try, since she loved the way the Scotch blue Kale looked at the market.
1/2 lb garlicky sausage-- preferably Linguica (or minced ham or bacon...with extra garlic in olive oil)
8-10 c veggie broth (or chicken stock)
~1-1.5 lb potatoes, washed and diced.
12 oz. fresh Kale, leafy greens peeled away from stems and coursely chopped. (about 8 cups)
Brown meat in large stockpot in oil (with garlic, if desired). Add stock, bring to a boil, and reduce heat to simmer. In a smaller saucepan, just cover potatoes with water, salt, and boil until tender, about 8 minutes. Mash lightly in cooking water-- leave slightly lumpy for a more robust texture. Add potatoes to stockpot, and stir in kale. Cook 10 to 15 min until kale is very tender, but still brilliant green. Salt and pepper to taste.
For those who can stand dairy-- add about 2 tbs butter to 'finish' the soup before serving. Olive oil will substitute, but it won't taste quite as 'restauranty.'
Boy, was this ever good. A definite winner. The kale is not at ALL bitter or even 'cabbagey' tasting. It just tastes.... well, 'green.' I think you could opt for a vegetarian version by substituting Canellini beans for the meat. Best of all? It's quick. Took me all of twenty minutes to make from scratch. Truly.
I was inspired by McCobbre's post about her Jack Bishop cookbook, so I went hunting for something similar and found Andrea Chesman's The Garden-Fresh Vegetable Cookbook which is also similarly organized by season and vegetable.