The Kale Almost Kaled Me

Tonight's posting is from a very special guest blogger. Drum roll please for Aileen McDonough; the unusually perky girl who accosted me 9 years ago in a local deli. I'm glad fate brought us together on that chilly November day!  Our friendship was initially bound by our babies and now it continues on with our shared love of food, writing, and not giving a hoot about "having it all".

Aileen is also a  Confreda CSA member and she shares her recent culinary mishap with a bunch of kale. Read on....

I just sliced my finger making kale soup. Drove myself to the ER for 3 stitches. Came home and finished making the soup. Yeah, I'm a bad ass.

See the recipe below, from my favorite cookbook. Saving Dinner by Leanne Ely. Here is the link to the recipe.

Crock Bean Soup with Kale

Serves 6

3 tablespoons olive oil
3 medium onions, chopped
1 medium carrot, chopped
3 cloves garlic, pressed
1 bunch kale, trimmed and sliced (or use 2 cups frozen greens)
1 pound cannellini beans, soaked overnight (you can also use white beans)
4 cups low sodium chicken broth (make your own or buy canned)
1/4 cup tomato sauce
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste

In a skillet, heat olive oil over medium-high heat. Add onions, carrot and garlic. Cook until onions are translucent. Add kale and cook till wilted, about 3 minutes. In a crock pot, place soaked, drained beans; add crushed red pepper flakes and the contents of the skillet; cover with broth (add a little water if necessary, but crock pot should be 3/4 full).

Cook on high for 8 hours, or until beans are tender. Once beans are tender, add the tomato sauce and salt and pepper to taste.

Per Serving: 349 Calories; 8g Fat; 19g Protein; 54g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 85mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

SERVING SUGGESTIONS: Some whole grain rolls and a big salad.

And some Hello Kitty Band-aids!