I planted four kale seedlings in the spring time. I had picked them up at a Home Depot gardening center all the way in Ohio and they looked so little and cute in their black 'n crinkly plastic homes. I've been a lover of kale for a while now and couldn't be happier when I finally got them in the dirt. But at the same time I was also in denial about how large they would get! I've seen them planted in other people's gardens and have always admired at how full, lush and rich they were.I secretly knew what was coming, but didn't want to believe it, so...
...I planted all four seedlings. Three in the garden bed and one at the side of the house and they are all giant green monsters! I couldn't be happier! I've been picking armfuls of kale every couple of weeks and it doesn't look like production will be slowing down anytime soon. :)
Aside from making enourmous jars of kale pesto, I've also worked these hardy leaves in soups! Delicious hot and steaming bowls of soups. The recipe doesn't get much simpler than this.
- Sautée vegetables in oil of your choice or butter. I used oyster mushrooms, carrots, onions, garlic and of course chopped kale. 2 minutes.
- Add stock of your choice. Simmer 5 minutes.
- Salt and pepper to taste and/or add your favourite spices. A drop or two of sesame oil if you have it.
- Serve and enjoy!
This makes for a really clean and light soup. Perfect for lunch or a light dinner with a side of noodles! Or better yet, add some cooked pasta or noodles into the soup and call it a meal! Have some left over roast chicken? Toss that in there too.
Wanna make it vegan? Just use veggie stock, vegetable/coconut oil, add some cooked quinoa or beans and/or barley. Yum!
Make as much or as little as you please, there are no rules when it comes to soups!