Happy New Year! Over the last few days, the Mayans were proved wrong (we are still here!), 2013 started without much of a hassle, and our blog has reached over 1000 views! So here is to a healthy, prosperous, fun, and recipe filled new year!
One of my favorite things about this time of year is the abundance of Kale, and the acceptance of soup. Living in Florida, it is sometimes hard to justify making a large vat of soup when it is excessively hot outside.
I discovered kale last year, and have a good portion of my pinterest board dedicated to cooking it. Kale is an amazing leaf vegetable, full of vitamins, and is currently buy one bag get one free at publix. A bag, by the way, is eight cups of Kale. Needless to say, you may be reading a good deal about kale in the next few days!
The following soup is incredible and filling! I followed the recipe from Real Simple but of course, altered it a bit. Below is what I used:
2 tbs olive oil
4 cloves garlic, chopped
2 stalks celery, sliced
1 tsp salt
1/2 tsp black pepper
2 cups of great northern beans (2 cans, or 1 cup of dried beans cooked)
8 cups of kale (one bag from publix!)
8 cups of water
2 tbs chopped fresh rosemary
1 tbs fresh lemon juice
Heat the oil in a very very large pot. The first time I made this recipe, I glossed over the 8 cups of water needed (in addition to the 8 cups of kale) and had to transfer cooking vessels, twice.
Add the garlic, celery, salt, and pepper, and cook until tender. Then add beans, kale, rosemary, and eight cups of water. Yes, it will look slightly daunting as the pot will fill up quickly. Kale, similar to spinach and escarole will boil down! Place a lid on the pot, raise the temperature to a boil. Once boiling, lower the temperature and simmer for a few minutes (4-5). Squeeze in lemon juice and serve!
The recipe writers at Real Simple suggest that you eat bread with this dish. Up for a challenge, I decided to make my own bread! That recipe will be posted soon, as will tales of my new favorite appliance, a juicer!!