Kale in the spotlight, by request (Recipe)
Good evening bloggies,
Just spend a lovely evening having dinner at Dos Coyotes in Davis with friends and sharing some Aggie pride watching UC Davis hoops with Matt and friends. A lovely evening, indeed!
Look like some folks want to get to know their kale a little better. So I’m going to suggest starting with a veggie/bean soup. Reason: It’s not a kale overload, its hearty, and a cost effective way to use a veggie that tends to be somewhat pricey. At $1.89/bunch here in Davis one has to be frugal with making new food purchases. This way one bunch goes a long way……
2 tbsp EVOO
1 large yellow onion chopped
3 celery ribs, chopped
2 garlic cloves, minced or 2 tsp pre-minced garlic
6 cups of water or broth (not too salty!)
Salt, pepper to taste (less if you use broth)
2 tsp ground oregano
1 tbsp drired parsley or 1 tsp ground
1 bay leaf
4 red potatoes, chopped
1 can white canneloni beans, or navy beans
1 head of kale, stems removed, chopped into 1-2″ pieces
In a non-reactive pot, heat oil on med heat. Sweat garlic for a minute (add to pan alone and then remove). Add onion. Cook for 1 min, stirring. Add celery, salt/pepper/dried spices. Cook for 2-3 min, until onions start to soften. Add garlic back in. Add water or broth, potatoes. Cook until potatoes are nearly soft but not mushy. Add beans. Cook another 10 minutes. Add kale for last 5-10 min of cooking on low/med heat. Kale will wilt, and this is just fine. If you are an omnivore, you can also add ham hock to this when cooking. Nice flavor.
Other additions: 2-3 carrots, butternut squash cubes instead of potatoes.