Kale Soup

Some days, what’s for dinner is whatever happens to be in the refrigerator. Yesterday I’d had a long day so I just went with leftovers– but that left me with nothing for lunch for today. So I dug through the kitchen for farmer’s market purchases: sausage, kale, garlic scapes, and of course leftover homemade cheese. The result:

Kale Soup
2 oz sausage
1/2 onion, diced
dash olive oil
1 garlic scape, chopped
1 1/2 cups chicken broth
2 oz. whole wheat penne
5 leaves of lacinato kale
salt and pepper
3 T herbed soft cheese

Sautee the sausage and onion in olive oil. When the sausage is nearly cooked, add the scape and cook another minute. Add the chicken broth and bring to a boil. Add the penne and cook to al dente (time will depend on your pasta brand. Tear your kale into bite-sized pieces and add halfway through your cooking time; season with salt and pepper. When the paste is al dente, remove from the heat and put in your bowl (or a container for tomorrow). Add small dollops of soft herbed cheese. Enjoy.

Recipe comments: Scapes are the stem of the garlic plant. Cut off the top part which has the flower, then use the rest to cook with. Scapes taste, as might be expected, like garlic although slightly milder. I’ve never seen them in the grocery store, but they’re definitely worth trying if you find them. Try your local farmers’ market; it’s where I got mine.

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