by guest blogger Elisabeth Villarroel
It has been a cold, windy, and even a little bit snowy week in Bucks County; perfect if you like winter! And perfect weather for soup. My mom sent us a Weight Watchers recipe for green soup a few weeks ago, which inspired us to make our own version of green stew. This is the kind of stew Popeye would eat if he were about to beat down on Bluto in the winter.
1 big bundle of kale (organic if you can find it)
8 organic yukon gold potatoes
1 bag of organic spinach (approx 8oz.)
3 yellow onions
1 tablespoon minced garlic (adjust to taste)
8 cups broth (we used free-range chicken broth)
salt, pepper, cayenne (we don’t always measure, we just season as we see fit)
- Rinse kale and separate the leaves from the stems, then soak in stockpot full of cold water for 10-15 minutes while you prepare the other ingredients.
- Peel potatoes and cut into 1/4-1/2 inch chunks. Chop onions and rinse spinach, then drain kale.
- Put all ingredients in large stockpot, season with salt, pepper, and pinch of cayenne if you’d like it a bit spicy, bring to a boil, and then simmer for an hour or longer (we cooked this batch for an hour and a half).
Serve as is for a brothy stew or puree with an immersion blender to make a thick, creamy soup. Garnish with feta or parmesan cheese. This recipe serves 6-8, so adjust the quantities to make less, freeze some for later, or eat it 3 nights in a row like we did!
NOTE: Check out Elisabeth’s new blog at http://dinnytime.wordpress.com/. Elisabeth has a couple of food allergies, including gluten, so she’s a good source of tested, good recipes for those watching their ingredients.
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