Here’s a Kale soup recipe that Cindy and I have had many times and it is delicious. Grandson Cyrus also loves it and fixes it for his folks from time to time. That in itself is amazing!
- 2 bratwurst links (remove casing and crumble)
- 2 T Olive oil
- 1 Large chopped onion
- 2 minced garlic cloves
- 2 small chopped potatoes
- 2 T fresh parsley
- 1 bunch fresh kale (cut up-ribs removed)
- 2 quarts chicken stock
- salt & pepper
Heat oil in large pot. Add sausage and sauté 3 minutes. Add onions, garlic, potatoes, and sauté for 5 more minutes. Then add parsley, kale, and chicken stock. Season with salt and pepper. Simmer about 45 minutes. Enjoy
• 6 slices bacon, chopped
• 2 small spring onions, chopped
• 2 cloves garlic, chopped
• 1 1/2 pounds kale, tough stems removed, leaves rinsed well and left damp, coarsely chopped
• 2 tablespoons butter
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• 1 teaspoon fresh lemon juice
• Salt and freshly ground black pepper
In a large saute pan, cook the bacon over medium-high heat until crisp. Remove with a slotted spoon and drain on paper towels. Drain off all but 2 tablespoons of fat from the pan.
Return the pan to medium-high heat. Add the butter and when melted, add the onions and garlic, and cook, stirring, until soft, 3 minutes. Add the damp kale and stir to combine. Add the stock and stir. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the kale is tender, about 5 minutes. Uncover, add the cream and lemon juice, and increase the heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and the kale is very tender. Add the bacon and adjust the seasoning, to taste.