The greening of the kitchen

As sure as there’ll be something deep fried on a stick at the fair, I can count on sheaves of greens in my CSA box this time of year. Kale, tatsoi, Vitamin Green mizuna, chard – a St. Patrick’s Day of color, without the beer.

I like sauteed greens, but that easy fall-back can get old. Yes, you can stuff the sauteed greens in something, like ravioli or pasta shells. But, really. Instead, I tossed together a quick soup based on my memories of a kale soup.

In a large pot with olive oil, I cooked a cup or so of chopped onion and a couple of cloves of garlic. Just until soft. Then, I added chicken broth and a crisper-clearing variety of greens, shredded and with tough ribs removed. About four cups’ worth. Then, I added chicken broth and chopped chicken chorizo. I like the chicken sausage because it is less greasy and doesn’t have to be cooked first. If you use pork chorizo, brown it in a separate pan first. The chorizo is plenty spicy, so all I added in the way of seasoning was salt. I covered the pot and simmered the soup gently for about an hour, until the greens were delightfully melted into the liquid.

I’m sure I’ll be getting more greens today….

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