Wednesday, November 9, 2011

Potato and Kale Soup

So we keep getting kale in our produce delivery box.  Kale is one of those trendy leafy-green superfoods. The only downside is it tastes like dirt.  We've tried a lot of recipes to eat kale, and this is the first one that was actually edible--and surprisingly delicious.

*Adapted from the America's Test Kitchen Healthy Family Cookbook - we liked this version, but you can change what you want.  The original called for chorizo, not kielbasa, and chickpeas instead of white beans.

1 T canola oil
14 oz. turkey kielbasa, halved & sliced 1/4 inch thick
1 onion, minced
4 garlic cloves, minced
1 tsp ground cumin
Pinch red pepper flakes
6 cups low-sodium chicken broth
1 1/2 lbs red potatoes, scrubbed and cut into 3/4 inch chunks
1 (15 oz) can great northern white beans
12 ounces kale, stemmed and leaves sliced 1/4 inch thick
1/4 tsp dried oregano

Heat the oil in a large pot.  Add onion and cook until softened, about 5 minutes.  Stir in garlic, cumin, and red pepper flakes and cook until fragrant (30 seconds).

Stir in the broth and potatoes, and bring to a simmer.  Cover, reduce heat, and cook until potatoes are almost tender (10 to15 min)

Stir in the kielbasa, kale, and oregano, and simmer until the kale is tender (10 to 15 min).  Take it from Daniel- there is nothing worse than under-cooked kale.


Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Serve and enjoy.

Slow Cooker Cabbage Rolls


12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef (we use 99% fat free ground turkey)
1 1/4 teaspoons salt
1 1/4 tsp ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tsp Worcestershire sauce

1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper.
3. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
4. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
5. Cover, and cook on Low 8 to 9 hours. 

*The extra sauce is also good over some extra rice.