nd cook 1 minute; add kale and cook, stirring, until it
inches off kale stems and discard. Slice kale, including ribs, into
Preheat oven to 250\u00b0F Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets.
Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
Fry sausage; drain fat and set aside 2 tablespoons of fat. Cook beans as usual.
Add sausage.
Place remaining ingredients into a large kettle.
Add the sausage drippings and 10 cups of water.
Cover and simmer about 2 hours, until the kale is tender. Add potatoes and cook until tender; add water as needed.
If you like thick soup, mash either the potatoes or beans.
Add the bean and sausage mixture to the kale soup.
Refrigerate overnight. Serve with thick slices of bread.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
f broth to start your soup.
Get out your favorite
Add garlic, tomato paste and kale, and cook, stirring often, until
otatoes are tender, add chopped kale and cover the pot. Once
This soup uses kale, but you can use any
nions are tender Add the Tuscan kale, cabbage, kale or swiss chard, cabbage
br>Add kale and season with salt.
Return soup to a
ixing it throughly with the kale to help soften it. The
Sweat the Carrot, Onion, Celery and Garlic in the Olive Oil for a few minutes. Add a small pinch of Sea Salt at this stage.
Next add the Tomatoes, Sage, Thyme, Water and Stock powder and season with a little fresh ground Pepper.
Stir in the Cabbage and Kale, cover and simmer for 15 to 20 minutes or until the vegetables are cooked through but still remain vibrant in colour.
Add the Beans towards the end and just heat them through in the soup.
then add everything into the soup pot.
Mix the garlic
Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
Mix sausage, basil, and paprika together in a bowl.
Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.
Wash and dry kale.
Microwave bacon until crisp,
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
o serve:
Toss the kale with some of the vinaigrette
he beans.
Then the kale & sausage. Remove from heat & let