Recipe

Kale Soup

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by Kukla

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by Kukla

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by Kukla

This recipe was entered in the contest for Your Best Greens
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Kukla's Notes: I could list a bunch of recipes, but instead I am going to simply tell you to find any recipe you like that calls for greens, such as Spinach, Swiss Chard or Mustard Greens and replace them...
I could list a bunch of recipes, but instead I am going to simply tell you to find any recipe you like that calls for greens, such as Spinach, Swiss Chard or Mustard Greens and replace them with Kale. Stew, quiche, lasagna, pesto or even Spanakopita recipe, can be made with Kale. During Spring and early summer I cook this kind of soup with Sorrel and Nettle, which are very popular in Eastern Europe. Sorrel has a natural sourness and Nettle a ton of vitamins. Blanched, nettles will keep their emerald loveliness even after a good 15 minutes of cooking, which makes any dish visually stunning. Be sure to wear gloves when removing the nettle leaves from the stems.

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Serves 8

• 1/4 cup pure olive oil Ask a question about this ingredient

• 1 large onion, finely chopped (about 2 cups) Ask a question about this ingredient

• 4 cloves garlic, finely chopped Ask a question about this ingredient

• 3 medium russet potatoes, peeled and cut into 1/2-inch cubes Ask a question about this ingredient

• 8 cups Homemade Chicken Stock, or prepared low-sodium chicken broth, skimmed of fat or vegetable stock for vegetarians Ask a question about this ingredient

• 1 1/2 cups Whey or 1 tablespoon white wine vinegar Ask a question about this ingredient

1 pound kale, stems removed Ask a question about this ingredient

• 1 bunch green onions, thinly sliced Ask a question about this ingredient

• Coarse salt and freshly ground pepper Ask a question about this ingredient

• 1 tablespoon fresh parsley, chopped Ask a question about this ingredient

• 1 tablespoon fresh dill, chopped Ask a question about this ingredient

• 3 eggs, hard boiled, peeled and whites removed Ask a question about this ingredient

• Sour cream for serving Ask a question about this ingredient

Heat oil in a large stockpot over medium-high heat; add onion and garlic. Cook, stirring occasionally until translucent, about 4 minutes.
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Add potatoes and chicken stock. Bring to a boil, reduce to a simmer, and cook until potatoes are soft, about 15 minutes.
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Add whey or vinegar, kale and green onions, season with salt. Return soup to a simmer, cover, and cook until kale wilts, about 10 minutes.
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Remove soup from heat, add parsley and dill, taste and add salt and pepper, if needed. Cover the pot with a lid and let stand for the flavors to concentrate.
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Grate the egg yolks on the large side of the grater and sprinkle on top of each serving. Serve hot or chilled with a dollop of sour cream or on the side.
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