I ate kale and I liked it.
How is this possible?! you ask? Seriously, before today I was under the impression that kale is a close cousin to crabgrass, except crabgrass tastes better.
So here’s my secret to enjoying kale. (I think I actually love it now!)
–> Add potatoes, Italian sausage, and bacon. Oh, and some cream, broth, and a dash of cayenne pepper.
I made Zuppa Toscana. It’s a wonderful hearty soup with tons of kale.
Here’s my recipe:
• 1 pound Italian sausage (spicy)
• 3-4 russet potatoes, cut into bite-sized cubes
• 1/2 onion, chopped
• 2 tablespoons garlic, minced
• 32 ounces chicken broth
• 1/2 bunch kale (or swiss chard), destemmed and cut/torn into bite-sized pieces
• 1 cup heavy cream (or half-n-half if you want to save a few calories)
• Salt and pepper to taste
• Cayenne pepper to taste (a dash or two is enough)
• 1/4 cup bacon, cooked and chopped
Brown Italian sausage in a sauté pan. (I remove the excess fat on a paper towel before adding to the pot.)
Place sausage, chicken broth, garlic, potatoes and onion in a large pot. Add just enough water to cover the vegetables and meat.
Cook until potatoes are soft.
Add the kale, salt, pepper, and cayenne to taste. Cook the kale for 5-10 minutes or until the kale is tender.
Add the cream and bring the soup back to boiling. Turn off the heat. Stir in the crumbled bacon and serve.
This is one of my favorite comfort soups. (Forgive my poor picture. My camera changed the color a little bit.)
You too, can join the health food craze and eat your kale! – just kidding – but seriously, this recipe is really good. Some people substitute Swiss chard or spinach, but spinach is a lot softer and turns to mush easily, whereas the kale does not. And let’s not discuss Swiss chard. I’m not that brave yet. 😉
By the way, Zuppa Toscana pairs well with bread and butter, wine, and a good book! – lol
Side note: the leftover kale tastes great in an omelet or egg scramble. Be sure to add some mixed veg like bell peppers and some cheese & enjoy!
Cheers from my kitchen to yours,
Jody A. Kessler