Kale's profile is definitely trending up. We all have some idea that it is good for us. But, when faced with a lineup of green-leafies, could you positively ID the kale? I couldn't and neither could any of the other nearby shoppers this afternoon at Stop and Shop. Finally, a store manager was able to help me, not because she eats kale, but because she uses it in their displays. This makes me think kale's public relation problems are far from over. Sure its, an excellent source of Vitamin A, Vitamin C and calcium, but what are you supposed to do with it? As usual, the answer came to me from one of my clients. She casually mentioned a kale, lentil, and sausage soup that sounded delicious and easy. Once I identified the kale, the rest of the recipe was simple.
Kale, Lentil and Sausage Soup
Ingredients
1.25 ounces hot turkey sausages, casings removed
1 med shallot, diced
2 gloves garlic, minced
4 cups water
2 cups chicken broth
1 cup dry lentils
1 small bunch kale, stems removed, leaves sliced thin (about 2 packed cups)
1 tablespoon balsamic vinegar
In a large pot, cook sausages over medium-high heat. Break up sausages with spoon as you stir. When sausages are cooked through, add shallots and garlic. Saute until shallots are wilted. Add water, chicken broth and lentils. Bring to a boil. Once, boiling, reduce heat and cover. Simmer for 30 minutes until lentils are tender.
Add Kale and vinegar. Cook uncovered for 5 minutes. Season with salt and pepper. Enjoy.
