When I saw this recipe from Saveur I started craving soup. I looked around a bit and also found this one. Tuscan or Brazilian? Either way its delicious. I based this recipe roughly on both of those. Also, I had really planned to make croutons from some stale ciabatta bread but it had gotten too hard… so… breadcrumbs instead!
- 1-2TBS butter
- 1 TBS olive oil
- 1/2 tsp mustard seeds
- 1/2tsp fennel seeds
- 1/2 yellow onion, chopped
- 3 cloves garlic, chopped
- 3 potatoes, chopped (I used 2 yukon gold and 1 russet)
- 2-3 c Imagine brand “no chicken” vegetable broth
- chopped kale- a bunch (10 big leaves, stems removed)
- 1/2 tsp red chili powder
- 1 tsp chopped fresh rosemary
- 1tsp dried italian herb blend
- salt, pepper
- rice vinegar (a sprinkle)
- freshly grated parmesan or stravecchio (or nutritional yeast for vegan)
So begin by heating the butter and olive oil together and add the mustard seeds, then fennel seeds. I really love the fennel in this! Toss in the onions and stir them around, followed by the garlic. Let them get translucent while you chop the potatoes. Add them to the party once the onions are cooked enough (mine started to turn golden brown). Add the broth or water enough to cover the potatoes, cover, bring to a boil, then reduce to a simmer. Cook about 15-20 minutes or until the potatoes are tender. Press your wooden spoon around to break up some of the potatoes. Toss in the additional herbs and spices and add the kale. If needed add some more broth. Cover again and cook a few minutes. At this point I felt it needed something to “perk up” the flavors. I was considering lemon juice, then I remembered the vinegar. It really did brighten the dish! Garnish with grated cheese.
JF feels it needs something crunchy (blasted crouton fail!), but we both thought it was still really good and perfect for a cool fall day. Makes 4 small bowls or 2 large ones.
Submitting this to Bookmarked Recipes!
Hearth and Soul !
And also to My Meatless Mondays !
We all know that kale is really good for you… There is even a blog called 365 days of kale– totally worth checking out! Recently I came across the ANDI score which stands for “aggregate nutrient density index” which are determined by evaluating micronutrients including vitamins, minerals, phytochemicals, antioxidants and more. Guess what gets their top score (1000)? Kale! Along with collard, mustard, watercress and turnip greens.
Anyway, this is something I may not have made because I was afraid of raw kale (there, I admit it!) had it not been for a sample I tasted at Whole Foods. I was surprised at how good it was! So instead of buying it there, I wanted to make it at home. Its very simple too. The lemon is key, as I think thats the flavor that really shines through.
- 4-5 big kale leaves, stems removed
- 1/2 green pepper (or orange or red)
Aren't avocados pretty?
- 1/4 red onion
- 1 roma tomato
- 1 cucumber
- 1 avocado
- 1-2 green chilies
- 1 lemon, juice
Wash the kale and begin tearing the leaves into very very tiny pieces. You could chiffonade them, but I think doing this by hand is better because you WANT to crush the leaves in order to tenderize them and so they absorb the other flavors. Chop all the veggies rather small. In a bowl, mash the avocado and the juice from one lemon and a little salt. To this add the green chilies, mix, then add the kale. Kinda mash the avocado mixture with the kale leaves. You could do this by hand, but I just used a fork since I had already bruised the leaves when tearing them. Next add the rest of the ingredients (cucumber, tomato, green pepper) and check to see if it needs more salt or lemon juice. Leave it to rest in the fridge for at least half an hour. Then enjoy.
We had this with vegetable cutlet style “veggie burgers” and sweet potato oven “fries”. I have also made 2 more recipes using kale recently. Will be posting those soon!
Sending this to Dr Laura’s Tasty Tuesdays.