When I see kale in my fridge, I immediately think of soup. It’s the easiest way to tame the beast – those tough and rough leaves. So, tonight I made a satisfying, hearty and healthy soup.
First, I sauteed one chopped onion in 2 tablespoons of olive oil, seasoned with salt and pepper. Next I added diced Yukon Gold potatoes, and chopped kale (stripped off the spine). Once kale was sufficiently wilted, I added two cups of chicken broth and two cups of water. I brought it back to a boil for a few minutes, then added two cans of white beans.
Delicious and I didn’t feel guilty about having multiple seconds!
