CHEF JEFF — ONE BYTE AT A TIME: Kale Soup

This dish takes advantage of fresh garden greens.

Kale Soup

2 tablespoons olive oil

1 pound Portuguese chourico or Spanish-style chorizo, cut into ½-inch slices

1 large onion, chopped

6 to 8 garlic cloves, minced

¼ cup chopped fresh parsley

¼ pound dried navy beans, soaked overnight, drained

¼ pound dried red beans, soaked overnight, drained

4 quarts chicken stock

2 bay leaves

¼ teaspoon dried thyme

1½ teaspoons salt

¼ teaspoon red pepper flakes

Ground pepper

2 big potatoes, peeled, diced

1 bunch kale, stemmed, torn

½ cup chopped fresh cilantro

In heavy 8-quart stockpot, heat oil over high heat. Saute sausage, onion 2 minutes. Add garlic, parsley, beans; cook 2 minutes. Add stock. Bring to boil. Stir in bay leaves, thyme, salt, pepper flakes, pepper to taste. Simmer, uncovered, until beans are tender. Add potatoes, kale. Simmer 20 minutes, until potatoes are tender. Skim off fat. Put into bowls. Stir tablespoon cilantro into bowls. Allow to steep before serving.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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