Sam's Kitchen

Last spring I have planted kale in my veggie patch. The poor thing has been attacked by my two-year-old and by moths way too many times. At one stage I even thought that I had lost it completely. The moths ate it to the core, nothing was left, not more than a few sticks. But… it sprung back to life, as beautiful as ever!
We used it in so many dishes throughout the summer and autumn, in salads, with eggs, soup; you name it.

Sadly I had to pull it out the other day, to get the veggie patch ready for some winter veggie crops, of course with kale first on the list. Yesterday we made a soup with it so as the last goodbye I thought to take a few pics and write a recipe to share.
It is a lovely soup, very simple and filled with goodies.Tomatoes, beans, kale, meat… I made my own chicken broth to use in the soup. I’m a bit of chicken carcass collector so always have a few in the freezer, they come very handy for making a soup or broth.

We enjoyed the soup with fresh sourdough bread, it was a simple dinner, but it was thoroughly enjoyed by all.

Ingredients

2 tbsp olive oil
1 onion finely diced
2 garlic cloves crushed
2 cups cubed cooked pork meat ( chicken, beef or lamb )
1/2 tbsp paprika
1 tsp ground coriander seeds ( preferably fresh)
6-8 cups chicken broth ( I used homemade broth )
2 tbsp verjuice ( optional, but gives lovely taste )
2 – 400g cans diced tomatoes or 600g fresh tomatoes peeled and diced
1 can cannellini beans thoroughly rinsed
1 bunch – 4 cups chopped kale ( prior chopping kale remove the hard stems )
Salt and pepper to taste

Method

1. Heat oil in a large pot, add onion and garlic. Saute until translucent, then add meat and cook till lightly browned.
2. Add paprika and ground coriander, stir well.
3. Add broth, if using homemade broth strain it through a sieve, bring to boil.
4. Add chopped tomatoes and cannellini beans, simmer for a few minutes then add kale.
5. Season with salt and pepper to taste, and cook till kale has wilted, about 5 minutes.

Serve and enjoy.