Last week the Washington Post featured a delicious stew chock-full of kale. I gave it whirl (with a few changes here and there) and loved it...so did everyone else! It's the perfect mid-week meal and easy to omit or add ingredients.
2 bunches kale (I used lacinato) rinsed, de-stemmed and chopped
1 28oz can of whole tomatoes, broken apart
4 shallots, diced
4 to 6 cloves garlic, minced
8 cups of chicken stock
2 tablespoons olive oil
2 tbsp butter
2 15-ounce cans no-salt-added chickpeas, drained & rinsed
1/2 teaspoon salt, or more to taste
Grated parmigiano reggiano
In a large Dutch oven melt the butter into the olive oil and sauté the shallots and garlic over medium heat, season with salt & pepper and add the kale, cook, until it wilts.
Add the tomatoes, chicken stock, and chickpeas, simmer for 25 mins.
While it simmers boil water and cook your fav pasta, my son adores ravioli.
Divide among individual bowls; top with cheese and dig in!
My adaptation of this hearty soup is simplified, but really let the kale shine, all 2 bunches of it!