I have a confession……

Hello. I am Vanessa and I am an addict… a kale addict. Like a great cup of tea that peps you up in the morning, my kale habit makes me feel energized and vibrant!

If you’re like many virgin kale consumers, you’re just not sure what the heck to do with kale. Your first memories of kale may have very well been as a decoration around the salad bar in your favorite Sizzler or Big Boy restaurant growing up.

Now with Kale being the new super food of choice, you have decided to take the plunge and purchase your first bunch of kale.  Now what? There are so many ways to use kale instead of your basic romaine or spinach varieties. One of the ways that I started experimenting with kale several years ago was to just replace kale in any recipe that called for some other type green. I found that there really wasn’t any dish that couldn’t lovingly support my new favorite greens. For the best flavor, massage your kale with a bit of lemon juice and chop the greens into small bite size pieces. One of my favorite ways to use chopped kale is in a soup. The trick is to add the kale just before serving so that the warm soup “steams” the kale lightly, but does not cook the kale to death.

I make a mean bowl of minestrone soup that just screams with delight when I top it with finely chopped kale.

So what are you waiting for? Dust off your favorite soup recipe, test out your massage skills and top it off with some very relaxed kale…I know I am sooo relaxed after a good massage.

Here is our delicious Tuscan white bean and kale soup to get you started on your own kale addiction!

Tuscan White Bean & Kale Soup

1 cup onion, diced

4 large garlic cloves, chopped

32-oz. vegetable broth

4 cups packed kale, chopped

15-oz. can Italian-style diced tomatoes

15-oz. can cannellini beans, drained & rinsed

2 large carrots, peeled & sliced

basil, for garnish

In a large saucepan, sauté with water (no oil) the onion for about 3 minutes. Add the garlic and cook another 2 minutes. Add the broth, kale, tomatoes, and carrots and cover. Cook for 5 minutes or until the kale is tender. Add the beans. Bring to a boil. Serve hot and topped with basil.

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What are your favorite ways to enjoy kale? Post your favorites in the comments below!

Until next week….

 

Beautiful healthy hugs,

Vanessa