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 KaleServes 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!