The most common question we get about kale is – what do I do with it? So many of us have caught on to the benefits of this superfood, but it still seems to mystify folks when they actually plunk it on the counter and attempt to cook with it. Well, kale is luckily very versatile and friendly; it can be used where you would use cooked spinach in casseroles, dips and soups, it can be steamed as a side dish with lemon juice and butter, it can be made into the ubiquitous kale chips, the list goes on and on Here’s a light soup for early summer that can transition to a fall belly-warmer.
Kale and White Bean Minestra – adapted from Sundays at Moosewood Restaurant
4 chopped chopped kale
4 large garlic cloves, minced
6 cups cooked cannellini or other white beans
5 cups vegetable stock
2 tbsp tomato paste
6 fresh sage leaves
2 tbsp fresh lemon juice
Sautee garlic in oil in a large soup pot. Add about 1/2 the beans and 5 cups stock. Puree the rest of the beans along with the tomato paste and sage. Stir the puree into the soup, season with salt and pepper to taste. Add the kale and simmer for about 15 minutes, or until kale is tender. Add lemon juice taste and adjust for salt, and serve with freshly grated cheese.