Tasty Tuesday – We Love Kale Too!

Hey It’s Jet Here.

One of the silver linings from Mom’s new food playbook is the fact that the woman has gone cooking crazy!  She’s scoured Paw-Jet  her data base to see what draws her attention based on ingredients that will hopefully play nice in her intestines.  Little Miss QC (Quality Control) and I relish this turn of events.  JJ and I have stashed some photos from Mom’s recent cooking sessions.

Shitake Kale Soup 2-9-13 009Remember our collard greens, post?  Well, when Mom waved a bunch of delicate red kale (should carry the name purple really) over the colander to drain the rinse water, Little Miss Hopeful and I shimmied Paw-Jet our tushies toward the sink.  Mom quarter-turned to the cutting board and began removing the leaves, tearing them into bite sized pieces.  And then…

Bliss… she broke the first stem in half and …

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Little Miss Double the Recipe and I showed our gratitude for Mom’s choice to make twice the Shitake and Kale Soup with Sweet Potato by keeping up with the kale stems.  Here’s the recipe:

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Kale Shiitake Sweet Potato Soup 

  • 4 cups water or low-sodium vegetable stock (Mom used 1 box of low sodium veggie stock and 1 box of chicken low sodium because she thought she had 2 veggies and did not.  She would stick to the veggie stock next time and possibly use mushroom stock!)
  • Shitake Kale Soup 2-9-13 0021 cup fresh shiitake mushrooms, stems removed, caps thinly sliced
  • 1 small sweet potato, peeled, chopped into 1/4 inch cubes (Mom thinks that she might use a regular potato or malanga next time, the sweet potato left the soup too sweet.)
  • 1/2 bunch fresh kale, washed and stems removed
  • 1 teaspoon Mellow white miso, per cup (Mom bought Mellow Yellow by mistake, no biggie!)
  • 1/4 cup toasted pumpkin seeds (Mom left this out for tummy reasons, she thinks the seeds would be delicious.)

Directions:

  • Shitake Kale Soup 2-9-13 013In a saucepan combine the water/broth, shitake mushrooms and sweet potato and bring to a boil. (At Casa Jetty, this takes forever, so, our times were longer…)
  • Reduce heat and simmer for 10-15 minutes.
  • Meanwhile, chop the kale into bite size pieces and add to the soup.
  • Cook until tender, another 8 minutes.
  • Dissolve a teaspoon of light miso in a bowl with a small amount of broth.
  • Ladle in the soup and sprinkle with toasted pumpkin seeds.

Another great back to Tasty Tuesday day.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our forty-first participating post!

tasty tuesdays

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