Crazy for Kale

Last year it was Manchego. This summer it was heirloom tomatoes. Now, I’m totally and completely obsessed with kale. While many people shy away from its gruff appearance, I can’t seem to get enough. You just have to get to know it a little; break down its coarse exterior to find a comforting and healthful disposition.

My main attraction to kale is its price. Thriving in cold weather, this vegetable is wildly abundant in the winter and usually one to two dollars a bunch. Even in an economic crisis, kale makes eating healthy and cheep seem less oxymoronic.

Kale is so healthy it’s a veritable vegetable super hero. Packed with folic acid, fiber, protein and vitamins A, C, K, it’s the cheapest preventative health insurance in existence. How tragic that something so rich in nutrients and flavor was once considered “poor mans food.”

Though it would be impossible for me to grow tired of my recent infatuation, I still aim for variety in my diet. I’ve found numerous recipes to utilize kale. Recent favorites include addictive Kale Crisps and a hearty Winter Panzanella, which I will post shortly. But my all time favorite use of kale is in a white bean and sausage soup. This recipe is ubiquitous in Italian cookbooks for a reason: it’s good. Try it and you’ll see what I mean.

Kale, White Bean and Sausage Soup

Serves 4

2 tbs olive oil
2 hot Italian sausage links, casings removed and filling chopped
6 cups chicken stock
1 15 ounce can cannellini beans or butter beans, drained
½ a bunch of kale, chopped in a thin chiffonade
Salt and pepper

Heat the olive oil in a large saucepan. Add the sausage and stir with a wooden spoon until cooked through, about 5 minutes. Add the chicken stock and bring to a boil. Lower to a simmer and add beans and kale. Cover and simmer for 8-10 minutes until the kale is tender. Season with salt and pepper.