Kale, Kale and more kale

Kale, ever since I moved to D.C. it’s dominated my ‘healthy’ food choices.  So when I arrived at my farmer’s market at closing, my local farmer easily got me to commit to buying 3 bags.

So I puréed the kale, froze some in ice cub trays for future smoothies and used the rest to make a kale and potato with leek soup.  In the soup I added in fresh mint and cilantro leaves – which is an odd combo but I wanted something herby.  I also did not measure everything.  If I repeat the recipe I’ll updated the details.  In any case it’s a soup, nothing fancy, adapt as needed.  I had my soup with some roasted Japanese eggplant and garlic.  You could have it with toasted garlic bread.

 

 

INGREDIENTS

• 1 bag kale
• 3 medium leeks, cleaned and sliced thinly
• 3 medium waxy potatoes
• 3 cloves of garlic
• 1.5 boullion cube
• 2-3 tablespoons of salted butter
• 1/2 cup cooking white wine
• 2 cups water
• 1 tsp white pepper
• 1 pinch (1/4 tsp) coriander powder
• 1 bunch of mint leaves
• 1/5 bunch Coriander leaves

MATERIALS

• 1 blender
• 1 food processor
• 2 wooden spoons
• Medium sized soup pot with cover
• One chef’s knife

INSTRUCTIONS

• Sweat the leaks and garlic in butter over medium-high heat and cover pot.
• Peel and cube the potatoes and add to caramalizing leeks.
• Add white pepper, coriander and bullion cube, cover the pot and cook till potatoes are soft.
• Wash the kale and purée in batches in food processor with mint and coriander (if needed add 1 tablespoon of water to get things mixing well)
• Take the cooked leak and potatoes and taste (should be slightly salty but not a lot) and purée in the blender with wine and 1/4 cup water if needed.
• Take the puréed potatoes from the blender and the puréed kale from the processor and put then in the pot with remaining water.  Cook an additional 5-10 minutes on medium to low heat.  Add water as needed for the consistency you prefer.