This weather is perfect for an evening meal of soup.
Following is a recipe that I adopted from Gourmet. It is tweaked and should take no more than an hour to make. Enjoy it the same evening, but it gets better over night.
1/2 lb Kielbasa (I use turkey) cut into 1/2" slices * can be omitted
5-6 tbs Olive Oil
Salt & Pepper
1 Large Onion Diced Small
5-6 Cloves Garlic Diced Small
1 1/2 lbs Potatoes, peeled and cut into 1" cubes
1 lb cleaned and chopped Kale (remove rib)
6-8 Cups Water*
Heat large soup pot or dutch and add 2 tbs olive oil before adding Kielbasa (if using)
Allow sausage to brown, stirring to cover all sizes.
With slotted spoon remove kielbasa to drain on plate.
If you are not using sausage, omit this step and reduce olive oil as follows.
In same pot add 2-3 more tbs of olive oil before adding onion and garlic.
Saute until onions are transparent and soft.
Add potatoes, liquid** and about 2 teaspoons salt and 1 teaspoon pepper
Allow to cook until liquid comes to rolling boil.
Potatoes should be fork tender.
Remove a ladleful of potatoes and mash with fork.
Add back to soup pot - this will thicken soup a bit.
Add Kielbasa and turn down heat, allow to simmer for another 10 minutes.
Add Kale and allow to wilt in soup, about 2-3 minutes.
Just before serving taste and add more salt and/or pepper if needed.
Serve
**I have substituted 1/2 liquid with chicken stock and/or veggie stock when not using Kielbasa
2 comments:
This sounds great.
I have had kale that other people cooked that was really good, but when I tried preparing it, it always (OK, twice....) came out bitter. Is there some secret for "debittering" kale, or was I simply unlucky buying a bitter bunch?
Make sure the kale is green-green-green and crisp and drop in the about 10 minutes before ending boil. Don't let it sit. Kale is bitterish but that taste can be reduced with cooking time and making sure you use it as soon as you buy it, don't let it sit around (unless you want to cook it until it's limp mush!)
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