Kale! It's one of my favorite vegetables.
But it wasn't love at first sight. When we firsdt started getting it at the
CSA I found it totally repulsive. It was turgid, tough, and smelled like
feet. But once you cook it thoroughly it turns a wonderful shade of bright
green, and develops a rich, full taste. Great for soups.
My recipe for bean and kale soup:
1 large saucepan
1-2 spicy sausages
1 tbsp olive oil
1 to 1/2 potato, depending on size
1-2 cups kale, stems removed
2-3 carrots, chopped
2 cloves garlic, crushed
1-1 1/2 cup dry beans (tepary, pinto, kidney)
1 serrano chile pepper
1/2 tsp thyme
1 bay leaf
1 tsp salt
1 tsp pepper
1 cup red wine
3 1/2 cups beef stock
1 1/2 cups water
A few sprigs of cilantro
Soak dry beans for 6-8 hours. Boil sausages for 3 minutes or so. Then,
slice the sausages and saute them over high-medium heat in the olive oil in
the saucepan for another 3 minutes. Remove the sausages and set them aside.
Toss about a tbsp of water into the saucepan and scrape off the sausage
bits with a spatula. Pour 1 cup red wine into the water-sausage fat-olive
oil emulsion and reduce to about 2/3 cup for 5-10 minutes, depending on the
type of saucepan you're using.
Add stock, water, beans, kale, and seasoning (except cilantro). Cook for about 30
minutes. Then add remaining vegetables and sausages and cook for another
30. Add salf and pepper to taste. Once finished, add sprigs of cilantro.