KALE AND BEAN SOUP
The Tennessean Newspaper did an interview on me and this is one of the recipes I cooked that was featured in last Wed. paper. I will post the other 2 recipes soon. I never liked greens of any kind because of the way people cook them to death in the South with greese swimming in it. This recipe was given to me by a girlfriend....
Provided by Wallicia Smith
Categories Bean Soups
Time 1h
Number Of Ingredients 7
Steps:
- 1. Wash the kale and cut into bite-size pieces. In a large stock pot or Dutch oven, pour enough olive oil to coat the pot ( a couple of tbsps). Saute the chopped garlic on medium heat in the oil. Don't let the garlic turn brown. Add the Kale and add another tablespoon of oil if needed. The Kale will wilt down. Turn the heat up to medium high. Add the chicken broth and let the Kale cook 15 minutes or to desired tenderness.Add additional water or broth if needed being careful not to overcook the kale and deplete it of it's nutrients. Stir in the beans and turn the temperature down to medium. Add the parmesean cheese and heat through. Season to taste before serving with salt and pepper.
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