Grünkohlsuppe / Kale Soup

Directions

1. Wash kale, remove any large stems or veins, and rough chop
2. Add butter (or bacon or both) to the stockpot and heat where it starts to bubble. Add in onion and sauté until it turns translucent. You can add carrots or celery at this point if you want more vegetables.
3. Add in kale and sauté until it starts to darken in color.
4. Add stock and bring to a near boil then reduce to a simmer. Simmer for 30 minutes. If you are adding boiling potatoes, sausage, or legumes, add them now. Salt and pepper to taste.
5. Serve as a soup. If you want to thicken more to a "wet" stew, then in a separate pan, melt 3 Tbsp of butter (additional) and then add 3 Tbsp of flour, stir together until smooth. Then add to soup and stir and let it simmer for another 15 minutes to thicken. If you want as a puree, then remove the kale, puree, and then add back into soup. If serving as a side vegetable, remove from stock (keep the stock...yummy) and allow to drain. You can also sauté it a bit to make it crispier. Super versatile dish.

From the Dahoam1516 recipe collection · Hans Diehl