Type what you have

Ingredients

• ✓ kale
• smoked sausage
• bacon
• onion
• garlic
• water
• chicken soup base
• potato
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3. 3 Place bacon and onion in a large saucepan and cook over medium heat until onion is almost clear. Remove bacon and crumble. Set aside.
4. 4 Add garlic into the pan with onion and cook together, about 1 minute. Add water, chicken soup base, and potatoes, simmer 15 minutes.
5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer, about 5 minutes, and serve.

By Nancy

Ingredients

• ✓ kale
• lemon juice
• olive oil
• garlic
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
2. 2 Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.

By Julia Phillips

Ingredients

• ✓ kale
• parmesan cheese
• pine nut
• olive oil
• garlic
• meyer lemon juice
• black pepper
• kosher salt

Instructions

1. 1 Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.

By The Gruntled Gourmand

Ingredients

• ✓ kale
• smoked sausage
• potato
• onion
• bacon
• garlic
• chicken bouillon powder
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Arrange sausage links onto a baking sheet; bake in the preheated oven for 25 minutes, or until cooked through. Cut in half lengthwise, then cut at an angle into 1/2-inch slices.
3. 3 Place onions and bacon in a large saucepan; cook and stir over medium heat until bacon is crispy and onions are tender. Remove bacon and crumble; set aside.
4. 4 Add garlic; cook for 1 minute. Add bouillon powder, water, and potatoes; simmer for 15 minutes.
5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer for 4 minutes and serve.

By MARBALET

Ingredients

• ✓ kale
• mild sausage
• red pepper flake
• bacon
• onion
• garlic
• chicken broth
• potato
• heavy cream

Instructions

1. 1 Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
2. 2 Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
3. 3 Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
4. 4 Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

By Rosemary Baker

Ingredients

• ✓ kale
• bacon
• pork sausage
• onion
• garlic
• chicken broth
• red potato
• red pepper flake
• sour cream
• parmesan cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
2. 2 Heat a large skillet over medium-high heat. Add sausage, onion, and garlic; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are soft, 15 to 20 minutes.
4. 4 Stir kale, sour cream, and 1/2 cup Parmesan cheese into soup; cook until kale wilts, about 5 minutes. Garnish with Parmesan cheese.

By Jeanne Garber

Ingredients

• ✓ kale
• turkey sausage
• onion
• pancetta bacon
• garlic
• chicken bouillon
• water
• potato
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links on a sheet pan and bake until cooked through, 15 to 20 minutes. Cut each link in half lengthwise, then into 1/2-inch slices. Set aside for later.
3. 3 Sauté onions and pancetta in a 4-quart saucepan over medium heat until onions are translucent, about 10 minutes. Add garlic and sauté for 1 minute.
4. 4 Add bouillon, water, and potatoes; bring to a simmer for 15 minutes. Add kale, cream, and reserved sausage; simmer for 5 more minutes and serve.

By MARBALET

Ingredients

• ✓ kale
• olive oil
• chicken sausage
• onion
• garlic
• cannellini bean
• italian seasoning
• chicken broth
• parmesan cheese

Instructions

1. 1 On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.
2. 2 Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes).
3. 3 When done, press Cancel and use the quick-release method to release the pressure.
4. 4 Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.

Ingredients

• ✓ kale
• turkey sausage
• half-and-half
• potato
• chicken broth
• milk
• onion
• oregano
• red pepper flakes
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
3. 3 Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.
4. 4 Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes.
5. 5 Serve and enjoy!

By Dianna Jacobs-Fresh

Ingredients

• ✓ kale
• heavy cream
• mushroom
• olive oil
• green bean
• potato
• green chile pepper
• tomato
• chicken soup base
• water
• dill weed
• rosemary
• thyme
• parsley
• bay leaf
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion, carrot, and celery until onion is translucent, about 5 minutes. Add garlic, bay leaves, parsley, thyme, rosemary, and dill weed; cook until garlic is fragrant, 1 to 2 minutes.
2. 2 Pour water into onion mixture and bring to a boil. Stir chicken base into the boiling water until dissolved, 1 to 2 minutes. Add tomatoes with green chiles, potatoes, and green beans; bring soup to a boil. Reduce heat and simmer until potatoes are tender, 10 to 15 minutes.
3. 3 Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir mushrooms until golden brown, 10 to 15 minutes. Add browned mushrooms to the soup. Stir heavy cream and kale into soup; cook until kale is tender and soup is heated through, about 5 minutes.

By nuttyflower

Ingredients

• ✓ kale
• farfalle pasta
• olive oil
• red bell pepper
• yellow bell pepper
• garlic
• basil
• cayenne pepper
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat oil in a skillet over medium heat. Add bell peppers, kale, garlic, basil, cayenne pepper, salt, and black pepper; cook until vegetables are tender.
3. 3 Toss farfalle in a large bowl with vegetable mixture; sprinkle with feta cheese to serve.

By MOTTSBELA

Ingredients

• ✓ kale
• turkey sausage
• yellow onion
• garlic
• chicken stock
• water
• salt
• black pepper
• potato gnocchi
• heavy cream
• parmesan cheese

Instructions

1. 1 Select the Sauté function on a multi-functional electric pressure cooker (such as Instant Pot®). Add sausage to the pot and sauté for 5 minutes. Stir in onion and garlic and sauté until sausage is browned and crumbled and the onions are translucent, about 3 minutes more. Push Cancel to end Sauté function.
2. 2 Pour the chicken stock, water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Add the gnocchi to the pot but do not stir.
3. 3 Close the lid and set the cooking time to 0 minutes at High pressure. It will take about 16 minutes for the pot to reach pressure before the cooking time begins. After the timer beeps, allow the pressure to release from the pot naturally for 5 minutes before releasing the remaining pressure using the manufacturer's quick release method, about 5 minutes more.
4. 4 Open the lid and select the Sauté function one more time. Stir in the kale and heavy whipping cream. Sauté, stirring occasionally until the kale has wilted, about 2 minutes. Push Cancel to end Sauté function.
5. 5 Serve in bowls and top with grated Parmesan cheese.

By fabeveryday

Ingredients

• ✓ kale
• olive oil
• onion
• garlic
• vegetable broth
• russet potato
• vegan sausage
• cayenne pepper
• italian seasoning
• salt
• pepper
• half-and-half

Instructions

1. 1 Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.
2. 2 Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.
3. 3 Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.

By AleeKat5

Ingredients

• ✓ kale
• olive oil
• onion
• garlic
• red pepper flakes
• black pepper
• hot sausage
• basil
• paprika
• chicken broth
• cannellini bean
• potato

Instructions

1. 1 Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.
2. 2 Mix sausage, basil, and paprika together in a bowl.
3. 3 Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes.
4. 4 Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium-low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

By KDC860

Ingredients

• ✓ kale
• pork sausage
• yellow onion
• garlic
• russet potato
• salt
• black pepper
• red pepper flakes
• chicken broth
• water
• heavy cream
• parmesan cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; sauté until onion is tender and translucent, 3 to 5 minutes. Drain and discard grease.
2. 2 Place potatoes in a slow cooker; add cooked sausage and onion mixture. Season with salt, black pepper, and red pepper flakes. Pour in chicken broth and up to 2 cups water to completely cover potatoes. Stir soup gently and cover.
3. 3 Cook on Low for 5 to 6 hours or High for 3 to 4 hours.
4. 4 Pour in heavy cream and stir in kale to combine. Cover and cook on High until flavors are incorporated, about 30 minutes more. Garnish with Parmesan cheese.

By Heather Stalzer

Ingredients

• ✓ kale
• butter
• shrimp
• cream cheese
• heavy cream
• garlic powder
• basil
• black pepper
• salt
• parmesan cheese
• psyllium husk
• sun-dried tomato

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add shrimp; reduce heat to medium-low. Cook, turning shrimp after 30 seconds, until only slightly pink, about 1 minute. Add cream cheese and heavy cream; increase heat to medium. Cook, stirring frequently, until cream cheese is melted and no lumps remain, about 2 minutes.
2. 2 Sprinkle garlic powder, basil, pepper, and salt into the skillet; stir well. Mix in Parmesan cheese until well combined. Simmer until sauce starts to thicken, about 5 minutes. Add psyllium husk. Cook and stir until desired thickness is reached, 5 to 7 minutes more. Fold in kale and sun-dried tomatoes. Remove from heat.

By Audrey Ann Denton

Ingredients

• ✓ kale
• olive oil
• canola oil
• yellow onion
• garlic
• chicken broth
• vegetable broth
• white bean
• tomato
• herb seasoning
• salt
• pepper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until soft.
3. 3 Add kale; cook and stir until wilted.
4. 4 Add 3 cups broth, 2 cups beans, tomatoes, herb seasoning, salt, and pepper; bring to a boil, then reduce heat and simmer for 5 minutes.
5. 5 Mix remaining beans and broth in a blender or food processor until smooth.
6. 6 Stir into soup to thicken, then simmer for 15 minutes. Ladle into bowls; sprinkle with parsley to serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ kale
• olive oil
• turkey sausage
• onion
• garlic
• italian seasoning
• salt
• black pepper
• red pepper flakes
• potato
• chicken broth
• half and half

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
2. 2 Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
4. 4 Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

By Maureen Martindale VanHook

Ingredients

• ✓ kale
• olive oil
• onion
• garlic
• water
• potato
• cannellini bean
• tomato
• vegetable bouillon
• parsley
• italian seasoning
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large soup pot over medium-high heat; cook onion and garlic until soft, 2 to 3 minutes. Stir in kale and cook until wilted, about 2 minutes.
3. 3 Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.
4. 4 Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper.

By Donna B

Ingredients

• ✓ kale
• olive oil
• onion
• tomato
• green chile pepper
• garlic
• water
• bay leaf
• cumin
• onion powder
• cannellini bean
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
2. 2 Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.

By Stefanie N

Ingredients

• ✓ kale
• red bell pepper
• yellow bell pepper
• zucchini
• mushroom
• olive oil
• salt
• black pepper
• water
• garlic
• pasta sauce
• lasagna noodle
• mozzarella cheese
• bocconcini cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
3. 3 Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
4. 4 Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
5. 5 Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
6. 6 Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
7. 7 Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
8. 8 Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.

By Melanie McClare

Ingredients

• ✓ kale
• olive oil
• onion
• carrot
• garlic
• chicken broth
• water
• white wine
• potato
• rosemary
• sage
• thyme
• cannellini bean
• red chile pepper
• black pepper

Instructions

1. 1 Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes. Stir in carrot and garlic; cook for 5 minutes more.
2. 2 Pour in chicken broth, water, and white wine; stir in potatoes, rosemary, sage, and thyme. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes.
3. 3 Add cannelini beans, kale, chile pepper, and black pepper; simmer, covered, for 30 more minutes.

By ChrisKelly

Ingredients

• ✓ kale
• cannellini bean
• turkey sausage
• garlic
• fennel
• onion
• white wine
• black pepper
• bay leaf
• red pepper flakes
• water
• salt
• olive oil
• parmigiano-reggiano cheese
• red pepper flake

Instructions

1. 1 Soak beans in cold water, 8 hours to overnight.
2. 2 Drain beans and set aside.
3. 3 Make a shallow cut, lengthwise, down center of each sausage link; peel off casings. Transfer bulk sausage to a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to bottom of the pot, creating a fond, 3 to 5 minutes.
4. 4 Add onion; stir to coat in rendered drippings. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to the pot while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Season with black pepper, bay leaves, and 1/4 teaspoon pepper flakes. Stir in water.
5. 5 Add beans to the pot, increase heat to high, and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Season with 1 teaspoon salt; simmer until beans are tender, about 30 minutes more. Taste beans to be certain they are perfectly cooked.
6. 6 Smash about 1/4 beans with a potato masher for a creamy texture if desired. Stir in kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust seasonings.
7. 7 Drizzle servings with olive oil; sprinkle with Parmigiano-Reggiano cheese and pepper flakes.

By John Mitzewich

Ingredients

• ✓ kale
• olive oil
• celery
• carrot
• onion
• garlic
• vegetable stock
• italian seasoning
• salt
• black pepper
• tomato
• basil
• garlic
• potato
• kidney bean

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
2. 2 Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

By Judy Good

Ingredients

• ✓ kale
• milk
• sour cream
• onion
• white mushroom
• russet potato
• water
• black pepper
• salt
• mustard powder
• parsley
• thyme
• garlic
• turkey drippings
• turkey
• butter
• turkey sausage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Set cooked sausage aside.
2. 2 Melt butter in a Dutch oven over medium-high heat. Stir in turkey, drippings, garlic, thyme, parsley, mustard powder, salt, and pepper. Add water and bring to a boil, about 5 minutes. Stir in browned sausage, potatoes, mushrooms, and onion. Reduce temperature to medium-low and simmer until potatoes are tender, stirring soup every 10 minutes, for 30 to 45 minutes.
3. 3 Stir kale into the soup and reduce temperature to low. Simmer until kale wilts, about 5 minutes.
4. 4 Stir sour cream and milk into the soup, cover, and simmer 10 minutes more.

By jdcag1975

Ingredients

• ✓ kale
• pork sausage
• ground beef
• onion
• garlic
• tomato
• tomato paste
• vegetable broth
• italian seasoning
• salt
• black pepper
• lasagna noodle
• ricotta cheese
• egg
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook and stir Italian sausage, ground beef, onion, and garlic together in a large saucepan over medium-high heat until meats are browned and crumbly, 5 to 7 minutes. Add crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle boil. Reduce heat and let simmer, stirring occasionally, for about 1 hour.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
4. 4 Combine ricotta cheese, kale, and egg in a bowl.
5. 5 Layer lasagna in a 9x13-inch pan starting with a small amount of meat sauce and noodles, followed by 1/2 of the ricotta mixture, more noodles, and most of remaining meat sauce. Continue with Parmesan cheese, noodles, 1/2 of the mozzarella cheese, noodles, remaining ricotta mixture, remaining noodles, and remaining meat sauce. Sprinkle with remaining mozzarella cheese.
6. 6 Bake, uncovered, in the preheated oven until bubbly and browned, 30 to 45 minutes. Let cool and set up for 10 minutes before cutting.

By pdkcraftsblogspotca

Ingredients

• ✓ kale
• cheese tortellini
• italian seasoning
• basil
• garlic
• carrot
• green bean
• onion
• red potato
• tomato sauce
• beef broth
• black pepper
• salt
• parsley
• onion
• ground pork
• ground beef

Instructions

1. 1 Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.
2. 2 Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.
3. 3 Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.

By Leanne Wiechert

Ingredients

• ✓ kale
• olive oil
• parmesan cheese
• black pepper
• salt
• french bread
• tomato
• swiss chard
• cabbage
• potato
• celery
• carrot
• onion
• olive oil
• salt
• bay leaf
• sage leaf
• garlic
• chicken broth
• water
• cannellini bean

Instructions

1. 1 Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
2. 2 Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
3. 3 Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
4. 4 Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

By JOSIE

Ingredients

• ✓ kale
• lemon juice
• flat-leaf parsley
• water
• green bean
• cannellini bean
• white wine
• beet
• turnip
• carrot
• leek
• chili flake
• bay leaf
• kosher salt
• rosemary
• garlic
• roma tomato
• onion
• olive oil
• kosher salt
• parmigiano reggiano cheese
• garlic
• olive oil
• turnip green
• beet green

Instructions

1. 1 Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
2. 2 Remove greens from ice water and squeeze out as much water as possible.
3. 3 Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
4. 4 Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
5. 5 Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
6. 6 Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
7. 7 Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

By Oxbow Farm

Ingredients

• ✓ kale
• black pepper
• parmigiano-reggiano cheese
• pastina
• black pepper
• salt
• tomato paste
• chicken broth
• black pepper
• salt
• parmigiano-reggiano cheese
• bread crumb
• garlic
• parsley
• egg
• heavy cream
• beef short rib
• black peppercorn
• bay leaf
• garlic
• celery
• carrot
• onion
• water
• beef shank
• vegetable oil

Instructions

1. 1 Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat. Add beef shank slice; cook until seared and browned on both sides, about 3 minutes per side. Add water, onion, carrot, celery, 3 cloves peeled garlic, bay leaf, and black peppercorns; bring to a simmer. Reduce heat to low; simmer until beef shank meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups.
2. 2 Freeze short ribs until firm and very cold, about 15 minutes. Cut short rib meat into cubes; return to freezer until almost frozen, about 30 minutes more.
3. 3 Whisk cream, egg, parsley, and 2 cloves minced garlic in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese.
4. 4 Combine partially frozen beef rib cubes, 1/3 teaspoon salt, and 1/8 teaspoon black pepper in the bowl of a food processor; pulse until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture finely ground, about 5 pulses more. Transfer beef mixture to a bowl, cover with plastic wrap, and refrigerate.
5. 5 Meanwhile, strain beef stock into a large soup pot; discard beef shank and vegetables. Stir chicken broth into beef stock; whisk in tomato paste. Bring broth mixture to a simmer; season with salt and black pepper. Stir in kale; simmer until tender, about 15 minutes.
6. 6 Roll beef mixture into 2 teaspoon-sized meatballs.
7. 7 Cook pastina in simmering soup for 5 minutes; gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Garnish servings with shredded Parmigiano-Reggiano cheese and black pepper.

By John Mitzewich