BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘kale

Kale and White Kidney Beans Two Easy Ways

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Kale and Cannellini Bean Soup in a Vegetarian Tomato Broth.

But first, earlier in the week, enjoy a hearty appetizer of kale and cannellini beans on garlicky bruschetta.










I had forgotten to blog about these two  delicious, easy, economical and healthy (vegetarian) kale and cannellini bean recipes. You won’t be surprised to learn the recipes come from my friend Ivy Manning, cookbook author extraordinaire who is known to work wonders with kale.

First, make Ivy’s soul-satisfying kale and cannellini beans bruschetta. You’ll be asking yourself why you don’t make bruschetta, on fresh garlic-rubbed sliced baguette more often. It’s easy. For this recipe, I used local Lacinato kale from Beene Farm in Southtown Corvallis and beans from Matt-Cyn Farm in Albany.

Just be sure to reserve the cooking liquid and leftovers for this Italian kale and white bean soup you can then make later in the week. It’s a simple formula that easy allows for improvisation. I went heavy on the tomatoes and stirred in Trader Joe’s Harvest Grains Israeli couscous-and-quinoa blend before serving. Effortless weeknight dinner!

Speaking of kale, check out Ivy’s slightly more indulgent recipe for colcannon-like Twice-Baked Irish Potatoes with Stout Onions and, of course, Kale.

Written by baltimoregon

December 29, 2010 at 9:01 pm

You say chorizo, I say linguica

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Don't use Mexican chorizo (save it for eggs). Use Spanish chorizo or Portuguese linguica instead.

Use Portuguese linguica or Spanish chorizo instead.

Portuguese Kale and Potato Soup
Portuguese Kale and Potato Soup (Gourmet Jan. 1990).










Soup is what I like to make for Sunday dinners come fall. It’s a hearty start to the week and economical, leaving you with several lunch-size portions for the days to come.

I stumbled upon this recipe for Portuguese Kale and Potato Soup, a variation of that country’s national soup, known as caldo verde. I couldn’t find dry cured Spanish chorizo so I substituted Portuguese linguica sausage instead, which of course is how it would be made in Portugal. Mexican chorizo would probably taste fine too, it just wouldn’t retain its shape when removed from the casing and crumbled to sautee.

I also threw in diced turnips with the potatoes, as this recipe for Spanish Galician soup also inspired me. You could also add tomatoes, beans or whatever other veggies you have lying around. I topped the soup with grated parmesan to serve.

Vegetarians could substitute soy chorizo for the pork sausage or try just a simple Potato-Kale Soup without meat. The kale gives it a tangy kick that more demure potato-leek soup (though still a personal favorite) lacks.

Written by baltimoregon

November 2, 2008 at 11:15 pm

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