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| Administrator GCB Senior Citizen Join Date: Dec 2004 Location: The hearts of women everywhere. Age: 28
Posts: 2,705
Rep Power: 47 ![]() ![]() ![]() | Spicy Kale and Potato Soup 1 TB organic extra virgin olive oil 1 medium red onion, chopped 3 TB slivered garlic (about 9 cloves) 3 jalapeno peppers, minced 2 chipotle peppers in adobo, seeded and minced 11/2 pounds all-purpose potatoes, peeled, quartered lengthwise, and thinly sliced crosswise 11/4 tsps salt 2 bunches kale (24 oz), tough ends trimmed, finely shredded (about 20 cups loosely packed) 1 can (8 oz) no-salt-added tomato sauce 2 TB organic balsamic vinegar In nonstick Dutch oven or stockpot, heat oil over low heat. Add onion, garlic, jalapenos, and chipotle and cook 7 minutes, stirring frequently, until onion is tender. Stir in 8 cups of water and bring to a boil. Add potatoes and salt, return to a boil, and cook 5 minutes. Add kale and return to a boil. Reduce to a simmer, partially cover, and cook 10 minutes or until kale is tender and potatoes are cooked through. Stir in tomato sauce and cook 5 minutes. Stir in vinegar and serve. Serves 6 |
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