Tag: kale

Recipe: Bacon, Lentil & Kale Soup

Posted on by Sharman

Bacon, Lentil & Kale soup

I’m not one for New Year’s resolutions, but every year I find myself saying ‘I’m going to eat more veggies this year.’  I think the easiest way to eat more vegetables is to cook them with bacon; therefore, my resolution for 2015 is to eat more bacon. That is exactly what I did when I got home last night.   

With the current cold snap likely to hang on for a few days I was craving a soup to warm both my body and my soul. I knew I had a bag of lentils in the cupboard and a package of Irving Farms bacon in the freezer, so I used the basic vegetables I had on hand – carrots, celery, onion, garlic – along with a fresh bunch of kale. I love adding fresh kale to soup for a burst of colour and I also find that the leafy green holds a better texture than spinach does in soups.  

I’m even more excited to take it for lunch tomorrow after all of the flavours have had time to mellow.

Bacon, Lentil & Kale Soup

8 slices of bacon, chopped
1 white onion, peeled and chopped
2 celery sticks, trimmed and chopped
2 carrots, chopped
3 cloves, peeled and minced
1/2 tsp fresh or dried thyme
1 cup lentils
2 cups kale, cleaned and torn into pieces
1/2 cup white wine
3.5 cup chicken or vegetables stock
salt and pepper to taste
cayenne pepper – optional

In a large saucepan over medium heat cook bacon, onion, celery, carrots and garlic, cooking for 12-15 minutes or until vegetables are soft. Stir occasionally.

Add wine, lentils and thyme and allow to cook for 2 minutes. Add stock and simmer for 30 minutes until lentils are soft (or longer depending on the type of lentil).

Add kale to soup and cook for 2 minutes longer. Season with salt, pepper, and cayenne pepper to taste and enjoy!

 

Spicy Pork Soup with Kale & Rice Noodles

Posted on by Sharman

If you like a soup with some serious spice – this one can help clear the sinuses. I like using Kale is soups because they don’t wilt like other leafy greens, and the combination with pork, rice noodles, and a spicy broth will be a hit with any fan of Asian flavours.

Spicy Pork Soup with Kale & Rice Noodles

adapted from Bon Appétit, January 2014 

Ingredients

  • 1/2 pound ground pork
  • 2 cloves garlic, finely chopped
  • 2 teaspoons peeled and finely grated ginger
  • 1 teaspoon Sichuan peppercorns, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin or cumin seeds, crushed
  • salt
  • Freshly ground black pepper
  • 1 tablespoon canola oil
  • 4-5 cups low sodium chicken broth
  • 2 tablespoons soy sauce
  • 1 teaspoon fish sauce
  • 4 cups torn kale leaves…you can use mustard greens, chard or turnip greens instead of kale
  • 4 green onions, sliced thin
  • 8 ounces wide rice noodles
  • 1 can straw mushrooms

Directions:

  1. In a medium mixing bowl, combine ground pork, garlic, ginger,Sichuanpepper, red pepper flakes, cumin, 1/2 teaspoon salt, and a few generous grinds of black pepper.
  2. Heat oil in a large stock pot, or dutch oven, over medium-high heat. Add pork and brown for 6-8 minutes, breaking up the meat with a wooden spoon.
  3. Next, pour broth over the pork, add the soy/tamari and fish sauces, straw mushrooms, and bring liquid to a boil. Reduce heat, and simmer for 8-10 minutes so the flavors can mingle.
  4. Finally, add the kale and green onions to the pot. Stir, and cook for a few minutes until the greens are just tender. Season with additional tamari sauce, salt, and/or pepper to taste.
  5. In the meantime, cook rice noodles as per the instructions on your package, then divide cooked noodles among four bowls. Ladle the finished soup over the noodles. Serve and enjoy!