Leek and white bean soup

I just learned that kale and brussels sprouts can hang out on their stalks for a good long time in the fall. I've never grown either so I had no reason to know that but it does explain why we're still getting so much kale in the share. We're not overly fond of greens in cooked form where they're easily identified but I'm finding them to be very useful and unoffensive when used in soups and stews.


Leek and White Bean Soup with Kale

1 lb dried small white beans, soaked and cooked
1 bunch (3 medium) leeks
1/2 bunch kale, cleaned, blanched and chopped small.
1/4 c butter
water
3 chicken broth cubes
pepper
1/2 tsp dried tarragon


Saute the leeks in the butter until they're soft. Add the cooked beans and enough water to cover. Puree with immersion blender at any point in the process if you're so inclined. Add the remaining ingredients.

My kale was some sort of purple kale so my soup looks like a blueberry smoothie. Very tasty!

Fewer greens, more veggies

Tomatoes, basil, red bore kale, bunch of carrots, parsley, garlic scapes, Napa cabbage, scallions, Easter egg radishes, dill, broccoli, Elmore Mountain bread, eggs, Dancing Cow Minuet Cheese,
Castleton crackers, and cheddar we were supposed to get last week.



Lots of herbs this week so I'm going to make lemon, dill, broccoli pasta for dinner tonight. I'll add some goat cheese or whatever cheese I have floating around that might make it taste good. No recipe, just toss and go which seems to be my normal cooking mode.

I tried roasting kale this week, just because I like to use the greens first because they're refrigerator hogs. It's easy, 350 oven, remove stems, wash, spin dry, coat with olive oil and seasoned salt and bake 10-15 minutes until crispy.

They were okay right out of the oven but they rapidly moved to a texture that is somehow equivalent of fingernails on a chalkboard. I don't think I'll try that again.