I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a bittersweet moment for me each year. They were nicely raked and everything all carefully harvested (which is to me the sad part). That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it before the frost because the frost simply sweetens it and makes it more flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect winter food.
I love it simply sautéed in fresh garlic and olive oil and simmered till soft and tender the old Mediterranean way, but it also makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
Hearty Tuscan Kale Soup
CHANGE SERVING SIZE
- 2 tbsp. olive oil
- 1 lb. Italian sausage cut into 1-inch slices
- 1 onion(s) large, thinly sliced
- 2 ribs celery chopped
- 2 cloves garlic minced
- pinch crushed red pepper
- 6 cups chicken broth
- 1 14.5 oz. can tomato(es) diced
- 2 15 oz. cans cannellini beans drained and rinsed
- black pepper
- 1 small bunch kale stems removed, leaves chopped
- 2 tbsp. parsley fresh, chopped
- Parmesan cheese grated, optional
- Warm oil in a pot over medium heat.
- Saute sausage until browned, about 10 minutes; set aside.
- Add onion and celery; saute until beginning to brown, about 10 minutes.
- Add garlic and red pepper.
- Saute 1 minute.
- Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits.
- Return sausage to pot; stir in tomatoes and beans. Bring back to a boil.
- Reduce heat to low, then simmer for 15 minutes.
- Season soup with salt and pepper.
- Stir in kale, cook until wilted, about 1 minute.
- Stir in parsley and top with Parmesan, if desired.
Very nice recipe, I like this recipe. thanks for sharing.