Kale Soup (with a Digression on Chicken Stock)
September 11, 2009 10:33 AM Filed in: Recipes | Tips and Tricks
I never cooked greens until a year or so ago; they just weren't part of my diet growing up, and I really didn't know what to do with them. I started experimenting with them, and now I use them a lot, and will throw them into all sorts of dishes. Here's one from last week.
Kale and Smoked Turkey Soup
Wash well two bunches of flat-leafed kale (might be called Lacinato or dinosaur kale.) Cut off the thick end of the stems, if any, and chop the rest coarsely. Set aside.
Throw some olive oil in a good-sized pot over low to medium heat. Add a diced onion and cook slowly until onion is soft, but not brown. Add a couple of cloves of garlic, minced.
Slice the meat off of a smoked turkey leg. Save the bone for something else. Dice the meat into maybe 1/2 inch chunks. Toss in with the onions and garlic and stir.
Chop up a couple of carrots and a few ribs of celery, including the leaves. Add that to the pot and stir. Let cook for a minute or two.
Add about 4-6 cups of chicken or vegetable broth*, some parsley from the garden, and salt and pepper to taste. Bring to a boil, reduce to a simmer, and toss the kale on top. Cover and let the kale steam until soft.
Take a cup or so of leftover rice from the fridge and stir it into the soup. When rice is warm, ladle into bowls and serve.
*I used homemade broth cobbled together from the soup stock scrap bag in the freezer. All the raw chicken or turkey skin and trimmings that would normally get thrown away get tossed in there, along with rotisserie chicken carcasses and scraps of onions, carrots, celery and parsley. When the bag is full, it goes into the crock pot along with water to cover, garlic, herbs, salt and pepper. I let it brood for for the day, strain out all the bits, then refrigerate until I can remove the solidified fat from the top. It then gets divided into one-cup portions in freezer containers. Those go into the freezer for whenever I need stock.
Kale and Smoked Turkey Soup
Wash well two bunches of flat-leafed kale (might be called Lacinato or dinosaur kale.) Cut off the thick end of the stems, if any, and chop the rest coarsely. Set aside.
Throw some olive oil in a good-sized pot over low to medium heat. Add a diced onion and cook slowly until onion is soft, but not brown. Add a couple of cloves of garlic, minced.
Slice the meat off of a smoked turkey leg. Save the bone for something else. Dice the meat into maybe 1/2 inch chunks. Toss in with the onions and garlic and stir.
Chop up a couple of carrots and a few ribs of celery, including the leaves. Add that to the pot and stir. Let cook for a minute or two.
Add about 4-6 cups of chicken or vegetable broth*, some parsley from the garden, and salt and pepper to taste. Bring to a boil, reduce to a simmer, and toss the kale on top. Cover and let the kale steam until soft.
Take a cup or so of leftover rice from the fridge and stir it into the soup. When rice is warm, ladle into bowls and serve.
*I used homemade broth cobbled together from the soup stock scrap bag in the freezer. All the raw chicken or turkey skin and trimmings that would normally get thrown away get tossed in there, along with rotisserie chicken carcasses and scraps of onions, carrots, celery and parsley. When the bag is full, it goes into the crock pot along with water to cover, garlic, herbs, salt and pepper. I let it brood for for the day, strain out all the bits, then refrigerate until I can remove the solidified fat from the top. It then gets divided into one-cup portions in freezer containers. Those go into the freezer for whenever I need stock.
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