Dinner tonight

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I'm actually making my lentil and kale soup tonight.

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Details?
I have a sheaf of kale and I'd like to do something with it.

It's been posted on here before.

It's a great recipe from Food52, I switch out the spinach for Kale.

Make for a great cold day meal.

food52

Speaking of kale, tested out a Thanksgiving recipe: creamed kale. It was awesome. Going on the menu.

Adapted from MiLa cookbook, Southern Comfort (original recipe uses collards)

2 bunches kale, leaves and non thick stems only
3 shallots, finely diced
3 garlic cloves, finely diced
1 cup cream
Few sprigs of thyme
bay leaf
3 tbs of butter

Bring large, salted pot of water to boil. Blanch the greens for about three minutes. Shock in ice water. Drain; squeeze out water. Chop.

Heat butter in saute pan; add shallots and garlic and cook on low heat til soft. Add in cream, bay leaf, and thyme, adjust heat to medium. Reduce cream by half. Add in chopped kale. Toss to coat and warm through, about 3 minutes. Adjust to taste with salt and pepper.

I added a handful of grated parm to tighten up the sauce. Awesome recipe.

leftover potato bacon and cheese soup from last night

Potato soup sounds like a good idea.

This Tuscan White Bean soup was really good.

LINK

I used Swiss chard, but Kale or another green would be great in it.

Here are the changes I made.

This is the recipe I used, but I didn't follow the measurements.

I used more of pretty much everything except the swiss chard. I didn't want that much in the soup, so I used less. I put the ground rosemary, stems and a few whole stems in the soup. You can use dry beans if you like and cook them before using in the soup. I didn't because I was on a short leash and would have wanted to soak them. I used Bush's cannellini beans and I used 4 cans, but I had more broth. I also simmered the broth with all the seasonings for about 45 minutes to an hour before I added the beans so the flavors would cook together without cooking the beans to mush. Then, I added about 3 cans of beans and let them simmer a bit. I added a 4th and didn't simmer them too long. I didn't puree any of the soup. I liked it as is. I simmered the swiss chard for about 15 minutes, maybe, when I added the last can of beans. I also didn't use the crushed red pepper because I thought it might be too hot for some. I used white pepper which I love...just enough for a complimentary hit of heat and it’s a milder more easily digested pepper. The garlic can add some heat as well for some people. Better the next day like most soups.

I just chopped the garlic normally. I didn’t use a microplane for that as suggested.

I didn’t add much, if any, salt because the canned soup was going to have salt and so was the parm cheese I was using on top of the soup. The chicken stock was low sodium.

You can use any greens you like: swiss chard, baby spinach, mustard greens, turnip greens, arugula.

I had a parmesan rind so I used it, but it’s not necessary. A little parm cheese atop each serving does the trick.

chicken wings

You never are.

I may make the white cheddar soup since I have all the ingredients on hand. I haven't had it in a while and it's mighty tasty.

tacos and beer