Kale is pretty much a year round fixture in our house now. Warm or cold, it is a healthy, hearty alternative that pleases everyone. Even my little girls (arguably the fussiest eaters out there, they just can’t say no to a warm batch of kale chips).
How kale makes it’s way into our meals tends to vary with the season. Right now, we are ALL about warming, stick-to-your-bones soups. With so much going on, we keep it simple. The good news is that keeping it simple doesn’t mean compromising on the soups healthy goodness or flavor. A good broth, a whole grain and a bunch of fresh kale and you have yourself a deliciously nourishing, quick-to-make weeknight meal.
1 cup wild rice
2 tbs olive oil
2 leeks – trimmed & sliced
12 ozs crimini mushrooms – sliced
2 quarts vegetable stock
2 tablespoons Ume plum vinegar
4 large kale leaves – ribs removed and cut into ribbons
- Heat the olive oil in a large saucepan set over medium heat. Add the leeks and a generous pinch of sea salt. Cook for 10 minutes or until the leeks have softened a bit.
- Add the mushrooms, wild rice & stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, until the wild rice is fully cooked.
- Add the vinegar and cook for another 5 minutes.
- Add a handful of kale to each bowl. Pour the soup over the kale and serve.