We’ve all taken on board the idea that most vegetables are best lightly cooked, but cook kale briefly and it can be just too tough and chewy. Where it really comes into its own is in soups and stews. The kale gives a great depth of flavour and a striking colour to this dish.
About 350-400g cavolo nero,
250g potatoes diced,
1 tbsp butter or olive oil,
1 lg onion diced,
1 litre vegetable stock,
2 cloves garlic crushed and chopped,
1 400g tin cannelloni or butter beans,
2 tbsp cream,
salt and pepper
Pull the kale leaves away from the stalks and slice into 1cm strips.
Gently soften the onion in the oil or butter for 10 minutes, add the garlic and after 2 minutes the stock, kale and potatoes.
Simmer for 25 minutes.
Blend half the soup and return it to the pan with the beans.
Simmer for 5 minutes.
Add the cream and the salt and pepper if required.
The taste tests are in - so far: 5 people thought Cavolo Nero, potato and white bean soup was Yummy 0 thought Yuck. What about you - Yum or Yuck?!