About a year ago I tried Kale for the first time. It’s just one of those ingredients I don’t gravitate towards naturally. I never really know what to do with it. While getting it weekly from the CSA this summer I experimented with a few ideas but I still haven’t really adopted into our weekly menu much.
One way to start is to actually BUY it. So at my last shopping trip I picked up a huge bunch. There’s only one problem, I’ve been staring at it in the fridge for days completely uninspired.
From soups, to chips, to massaged salads the ideas kept rolling in. Just reading them began to get my creative juices flowing!
Then I remembered I also bought a bag of Boca Ground Crumbles for the first time (I had a coupon they sent me.)
I decided to put the two together and make a spicy soup.
The result was better then I ever anticipated! I now see why a lot of kale soups have sausage in them. It definitly holds up to the meatiness. I was considering adding white beans to this but I didn’t realize I was all out. I think they would make a great addition. But even without I found the soup super satisfying ESPECIALLY with day old bread to dip!
- 1 tbsp olive oil
- 1 large onion chopped
- 6 garlic cloves minced
- 1/2 tbsp pepper flakes
- 1/2 tbsp oregano
- 1/2 tbsp thyme
- 4 tbsp bacon bits (meatless for the vegetarians)
- 2 cups Soy Crumbles (can be frozen) (I used Boca – you could use ground beef or sausage but you may want to cut back on the spices)
1/2 cup water
- 4 cups kale rinsed and chopped (268 g)
- 8 cups of your favorite broth or stock (veg or chicken)
Heat the olive oil in a large stock pot over medium-high heat and sauté the onion and garlic until transparent and browning.
Add the pepper flakes, oregano, thyme and bacon bits. Stir to coat everything. Add the soy crumbles and the 1/2 cup of water as your pot may be getting a bit dry at this point.
Stir and coat everything allowing the flavors to merge. I could not believe how much the soy crumbles looked like beef! I totally think I can sneak them by the hubby in a few meals.
Anyway, add the kale and stir in. It will look like a ton. This is one “cup” according to NutritionData.com at 67 grams…
I added 4 containers that size and it wilted down in no time. Just keep stirring. Once it wilts add the broth and cook for about 10 minutes before lowering to a simmer.
I served with a sprinkle of Parmesan two small slices of day old bread that was AWESOME dipped in the broth.
As for the nutritional information, I’m basing it on a standard cup but I ate two and that’s what you see pictured. Two cups was a lot of soup and quit filling so I’ll let you decide, you can always double the serving.
|Servings||Amt per Serving|
|85||3g||2g||old: 2||new: 2|