Eats: Potato & Kale Soup10:30 AM
I warned you that I wasn't done with the kale posts, so soup it is! I think I will make another batch of this and add carrots and other veggies to it, but this version was pretty good. Even my picky-ass little brother ate it-he NEVER eats what I cook. I made a huge batch of this, so I am going to put half of that on here, serves about 6 people.
1 pound of potatoes (I used yukon gold), peeled, and cut into 1/2 inch pieces
1 onion, sliced thin
4 cloves of garlic, diced
2 tbs olive oil
1 bunch of kale, stems cut out, and sliced into thin strips
6 cups of water
2 springs spicy oregano
1 tbsp of rosemary
2 tbsp paprika
Cracked black pepper
Heat up the olive oil in a large pot, and then add the onion.Cook the onion until it is tender, then add the garlic, stirring for about a minute. Add the water, potatoes, oregano, rosemary, bay leaf, paprika, and a few tablespoons of salt & pepper. Bring to a boil, then let simmer about 20 minutes, or until potatoes are tender. Add kale, then let simmer another ten minutes, or until kale is tender. Add more salt and pepper to taste.
I served this with cornbread muffins, and told Liam and Kyle that it was peasant food (someone online referred to it as such, and I went with it). I also would like to add a little more spice to it, so I think I will add a dash of cayenne pepper to it when I reheat it.