Saturday, February 17, 2007

Another solid, easy winter recipe

One of my friends emailed me this recipe; we tried it a few nights ago and really enjoyed it. It smells heavenly when it's cooking from the garlic and onion, and it tastes like a fairly light Italian appetizer soup. To make it heartier for a full meal, next time we might add carrots, potatoes, peppers, or other vegetables. This is a simple, tasty meal.

Kale and White Bean Soup

1 small bunch kale
2 tsp olive oil
1 large onion, roughly chopped
4 cloves garlic, finely chopped
1/4 tsp red pepper flakes
one 15-oz can cannellini beans, drained
5 cups vegetable broth
1/2 tsp dried oregano
salt and freshly ground pepper
freshly grated parmesan cheese
Wash kale well. Remove leaves from stems and discard center ribs. Tear into bite-sized pieces.
Heat the olive oil in a heavy stockpot over medium-low heat and saute the onion, stirring occasionally, until it begins to caramelize, about 15 minutes. Add the garlic and red pepper flakes and saute the mixture another minute.
Add the beans, broth, and oregano, and bring to a simmer.
Add the kale and simmer, uncovered, stirring occasionally, until kale is tender, about 15 minutes. Season with salt and pepper. Sprinkle each serving with parm.
My friend says: Just read in my new Prevention mag that if you chop/mince garlic and let it stand 15 minutes before heating it retains the health benefits. Evidently putting it in a hot pan right away doesn't allow the chemical things to do their positive health thingies.

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