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The Kitchn: Kale and Apple Soup

By Sara Kate Gillingham on

TheKitchn.com

Many 2-year-olds won't eat a plateful of sauteed greens even if they're cooked in bacon, and my daughter -- an excellent eater most of the time -- was no exception. When she was a toddler, I could usually get by with mixing shredded greens into a few scrambled eggs, but much was my delight when I discovered the kid liked kale soup. This one is mildly sweet with a bit of apple, and it has that beloved bacon-y edge that goes so well with sauteed greens.

This version gets a little naughty with pancetta and a dollop of creme fraiche, but you can lighten it up by omitting the pancetta (use 2 tablespoons of olive oil instead to cook the greens) and swapping out the creme fraiche for yogurt. Vegetarians can also substitute vegetable stock or water instead of the chicken stock and skip the pancetta. To make it vegan, take out the swirl of creamy matter at the end.

Soup like this has few rules. I don't peel the apple or de-stem the kale. All that roughage is good for you, and dinner comes together in the blink of an eye.

My daughter is eight now, and still saying "more, please!" when I make this kale and apple soup, and so are the adults.

Kale and Apple Soup

 

Serves 6 to 8.

1 large bunch kale (about 10 ounces)

1/4 cup cubed pancetta or sliced bacon (about 2 ounces)

4 cups warmed chicken or vegetable stock, divided

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