A couple of years ago kale was very much on trend. New York high-end restaurants were rife with kale caesar salad and roasted kale sides. Before that acai berries were on the menu. And before that quinoa and before that macha.... And now beets.
I am a firm believer that certain foods are rich in vitamins and nutrients and should be eaten often but I draw the line when the talk moves to superfoods. The idea that a single food or a single type of food is an elixir for health seems to be implausible at best and bad for your health, at worst.
That said, I love kale or any other kind of cabbage for that matter.
But some of the darker greens are very bitter. I like bitter but in moderation. Many recipes, especially those from the southern U.S. call for vinegar as a tempering agent. This hasn't worked for me so I pair bitter greens with some heat and some sweetness.
BT's Red Kale And Green Apple Soup
Ingredients:
1 large bunch kale - any variety
2 green apples
3 large carrots
1 medium leek
1 small yellow onion
1 medium waxy potato
2 red chilis
2 garlic cloves
2 tablespoons vegetable oil
1 teaspoon harissa
1/2 teaspoon ginger powder
1/4 teaspoon ground cloves
1/2 teaspoon mustard seeds
1 hearty pour of Calvados (optional but well worth it)
6 cups (1.5 l) filtered water
2 teaspoon sugar (optional)
2 teaspoons kosher salt
ground black pepper
4 tablespoons fresh herbs (any combo of dill, parsley, cilantro, mint)
Directions:
Peel carrots and lightly coat in vegetable oil and a bit of salt
Roast carrots at 375 F. (190 C.) for 35 minutes
Add remainder of oil to heavy gauge cocotte and place on medium flame
Add mustard seeds, harissa and 1 chili
When seeds begin to pop, remove chili
Dice leek and onion and add to pot
Sauté until onions are translucent but not brown
Rough chop kale and add to pot
Add salt and continue to sauté for 2 - 3 minutes
Peel apples, dice and add to pot
Add ginger powder and cloves
Sauté 2 - 3 minutes
Add Calvados and reduce heat to medium low
Add sugar
Peel potato
Rough chop roasted carrots and potato
Add to pot
Add water
Add 1 teaspoon of salt and several grinds of pepper
Cover soup and let simmer for 25 minutes
Let soup cool for 15 minutes
Purée soup with wand blender until smooth
Taste for salt
Finely dice herbs
Add herbs to soup
Serve with sliced red chilis
Enjoy! !בתיאבון
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