Kale is a healthy addition to soup.
Kale is a nutrient-rich leafy green vegetable. It has a thick stalk that protrudes below the leaves and when raw it has a tougher texture than lettuce or spinach. When making soup, focus on cutting the leaves and discard the stalk. The size of the kale pieces can vary depending on the specifics of your soup recipe. For example, if you are creating a creamed soup where the ingredients will be passed through a blender before heating, the pieces can be larger. If the leaves will be cooked intact in a broth, they should be smaller tso they can be eaten more easily. Add this to my Recipe Box.
Instructions
1. Lay rinsed kale on a cutting board.
2. Cut the kale into strips using a good chopping knife, starting at the leafy end of the vegetable. Cut across the leaf and not parallel to the stem. Cut strips approximately 1 inch wide.
3. Cut strips of kale until you reach the stalk at the base of the vegetable. Remove any stray leaves on the stalk and add them into your stock to be used in the soup.
4. Discard the stalks. If you feel your kale strips are too long for your soup, cut them in half in either direction.
Tags: your soup
