At the Market: Kale

Spring has finally come to Indiana, and not without event.  May means farmer's market!  Finally, I feel like I have to wait longer each year.  The fare is still pretty light due to our lingering cold in the area, mostly green garlic, asparagus, and greens. 

My favorite right now is certainly kale.  Honestly, for years the only green leafy veggie I ate was lettuce.  But I'm branching out now, and kale is certainly in abundance at the moment.

Look, I'm not going to prattle on about various points to kale, all I can tell you is this soup is OUTSTANDING and really easy to make.  So use the pictures, go to the market and get some tasty kale, and make dinner!  

Hmm, that cured my writer's block.

Kale, Sausage, and White Bean Soup

1 pound kielbasa, diced

1 onion, diced

2 cloves garlic, minced

1 bunch kale (about 1 pound), stems removed, chopped

1 pound potatoes, peeled and diced

1 15-oz. can diced tomatoes

1 16-oz. can cannellini beans, drained and rinsed

1 quart chicken stock

2 bay leaves

Salt and pepper

Rind from a hunk of Parmesan (optional)

Heat a large pot over medium heat.  Add kielbasa and cook until brown, about 4-5 minutes.  Drain off excess fat so only ~2-3 tablespoons remains.  Add onion and cook until softened, stirring often, about 5 minutes.  Add garlic and bay leaves and cook until fragrant, 30 seconds.  Add potatoes, cover pot, and cook for 2 minutes to wilt.  Add kale and cover pot, cook for 2 minutes.  Add tomatoes, beans, chicken stock, Parmesan rind (if you have it) and some salt and pepper.  Cover, bring to a boil, reduce heat to low and cook until potatoes are tender, about 10-15 minutes.  Season with salt and pepper, serve with crusty bread.

Just Kale Me Know

I seem to be on a soup kick lately.  Perhaps it’s the winter, or the snow, or the fact that I just don’t usually make a lot of soup.  Consider it a New Years resolution.  Also, I seemingly have a knack for leftovers.  Little by little I'm starting to break outside the confines of direct recipes and instead pull inspiration from places and make my own dish.  This soup started with a trip to Cape Cod over the holidays, where I had a delicious kale soup at Land Ho!, a great local seafood restaurant. 

Bold and determined to use my leftover turkey from Christmas dinner that was not turkey noodle soup, I settled on making a kale and turkey soup.  It's really yummy and warm.  This recipe is slightly different than the one I actually made because of ingredient choices, but it's going in the folder of regulars at my house.

If you really want to stretch your leftovers and dollar, I recommend making your own turkey stock for this soup with the leftover bones.

Kale and Turkey Soup

½ pound spicy Italian sausage or kielbasa, chopped

1 large onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

4 cloves garlic, minced

2 bay leaves
1/4 cup tomato paste

1 teaspoon red pepper flake
1 sprig fresh rosemary
1/2 teaspoon dried thyme

1/2 cup white wine

1 large bunch kale, chopped and bottom stems trimmed

1 pound cooked turkey, shredded

10 cups chicken or turkey stock

1-15oz. can red kidney beans
1 pound bowtie pasta, cooked and drained

Salt and pepper

In a large pot over medium heat, brown sausage about 3-5 minutes.  Remove sausage with slotted spoon and set on plate.  Add onion to remaining drippings in man, scraping up the bottom and cooking onions about 2 minutes.  Add the celery and carrots and cook until just beginning to soften, about 3 more minutes.  Add the garlic and cook for 30 seconds, followed by the bay leaves, red pepper flake, rosemary, tomato paste, some salt, and thyme.  Add wine to pan to deglaze.  Add in the turkey (and a leftover bone if you have it), stock, sausage, beans, pasta, and kale.  Bring to a simmer and cook for 20 minutes.  Season with salt and pepper (and more red pepper flake if you want more heat).  Serve and enjoy.