A bowl of kale-infused wonder.

(image via)

Kale is a favorite at our house. Typically, I throw a bag of pre-chopped kale into some boiling water with a few sliced onions, a couple tablespoons of olive/canola oil, and some salt and pepper. Simmer on med-low for about 20 mins. This makes 6 or so servings, so the husband and I eat it as part of our lunches and dinners for a several days - so convenient. You can also saute kale in a skillet with some olive oil. After the oil is hot, throw the kale in and let it wilt, stirring occasionally.

The other day, I mentioned to a coworker that we were a kale family. Within 5 minutes, this Rachel Ray recipe was in my inbox. We made it last tonight, and it was delicious.

Enjoy!

Portuguese Chourico and Kale Soup

Ingredients:

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth (My note: I thought this wasn't going to be sufficient liquid, but once the kale wilted, it was plenty.)

Directions:

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.