I know. I’ve been on quite the kale kick lately.
Oh! Let’s start a band. The Kale Kicks. I’ll play bass.
Have you ever seen this kind of kale before? Dinosaur kale? It’s flatter and more rich in color compared to the limey-er green curly kale I showed you on Friday. And it has little ripply bumps along the spine and it roars when you eat it. AND I totally heard it’s going to be extinct in like 20 minutes so you’d better get your mouth on some BEFORE WE ALL DIE.
I’d all but forgotten about this dino-kale until I saw it being thrown into a sexy soup on the Victory Garden a couple of weekends ago. What’s that? Oh, the Victory Garden. When you hit 30 years of age this will become cool. Trust me. And stop laughing.
Get it? . . . GET IT?!
Someone just lock me in a cage.
Dinosaur Kale, Tomato and White Bean Soup:
(inspired by The Victory Garden)
Rooooar! (okay that was just plain silly.)
What it took for 4:
* 2 Tbs. extra-virgin olive oil
* 1 small shallot, minced
* 4 or 5 cloves garlic, minced
* 1 pinch crushed red pepper
* 1 bunch dinosaur kale, cut into 1-inch ribbons
* 2 cups cherry tomatoes
* 1 (14.5 oz) can cannellini beans, rinsed and drained
* 1 quart chicken or vegetable stock
* 1 lemon
* coarse salt and freshly ground pepper
Heat oil in large pot over medium-high. Add the shallots and saute until soft, 4 minutes. Add the garlic and crushed red pepper; bloom 30 seconds.
Add the kale along with a good pinch of salt and pepper. Wilt, 2 minutes.
Add the tomatoes and cook 2 minutes.
Add the beans and broth. Bring to a boil, then reduce the heat and simmer for 20 minutes. Taste and add more salt and pepper if needed.
Serve soup with a good squeeze of lemon juice. And another drizzle of oil. And grated cheese? Yeah, that would be good.
AND CRUSTY BREAD, almost forgot.