If looks could kale!
I cooked kale for the first time today. Since I don’t have a full kitchen yet I decided to make some kale soup. Kale an excellent source of vitamins A, C, and K and a very good source of fiber, potassium, and calcium. Kale is a member of the cabbage family and has a cabbage-like flavor. Already as you can see in the picture that i made a rookie mistake. The stalks are suppose to be cut out for a more easy and yummy experience. However in the end I didn’t mind at all. The stalks in plants is one of the most important parts to eat; it is high in fiber and other nutrients.
How to Slow-Simmer Kale Soup (easy version)
- Start boiling 2 quarts of chicken broth. Add ham hock or cubed chicken. Cook for 10 minutes.
- Peel 2 cloves garlic and smash them using the side of a knife. Wash, peel, and chop three carrots. Starting with 5 bunches kale, stack a few leaves at a time and cut crosswise into wide ribbons. Add the kale, carrots, and garlic to the pot, pushing the leaves down to pack them in.
- Bring the mixture to boiling. Cook for 10 minutes or until the greens start to wilt, then turn the greens over with a wooden spoon and reduce the heat to simmering. Cover and simmer for 15 minutes. Season the broth with salt to taste (but if you bought canned chicken like i did, it should already be salty). Serve & enjoy.
- Revision for next time: If you want to eat the stalks like I do, you should cook the stalks first for 15 minutes and then add the leafy kale and cook for 15 more minutes. This would give you less wilted kale and more green and crunch to your kale.