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Savory Kale With Italian Herbs

June 23, 2011


I love how savory this kale is… it makes a big pot of herb-scented, vegetable comfort food.

Savory Kale With Italian Herbs

2 Tbsp. extra virgin olive oil

1 small yellow onion, quartered and cut into 1/4 inch thick half moons

sea salt

2  14.5 oz. cans of diced tomatoes with basil, garlic, and oregano with their juices

1/2 tsp. dried rosemary

1/2 tsp. dried oregano

2 big bunches kale (like packed in the big colander in the picture above)

1 tsp. (or less) chopped fresh rosemary

1 tsp. (or less) chopped fresh oregano

1. Heat the olive oil in a big soup pot on medium-high. When hot, add the onion pieces and a big pinch of salt, probably half a teaspoon. Cook, stirring regularly, until the onion browns on the edges, about 12 minutes.

2. Turn the heat down to medium-low and add both cans of tomatoes with their juices. Stir in the dried rosemary and oregano. Let everything heat together for a couple of minutes.

3. Put as much kale as you can fit into the soup pot, and put the lid on for a few minutes. Then start turning the kale with kitchen tongs, trying to get the tomatoes, onions, and wilting kale from the bottom to the top, and moving the unwilted kale down to the bottom. When you’ve gotten it pretty well mixed and moved around, put the lid back on for about 5 minutes.

4. Turn it all around again, bottom to top, with the tongs. If the kale is not pretty well wilted by this point, put the lid back on for another few minutes before going on. If the kale is pretty well wilted, mix in the fresh herbs and put the lid back on for another 5 minutes. If your liquid is boiling, you can turn the heat down to low for that last 5 minutes with the lid on. I think it tastes best hot in a bowl, with some of the juices from the pot poured over it.

Makes 2-3 big bowls of kale, or 4-6 smaller portions.

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