Kale Soup with Soy and Lime

Kale Soup w/Soy & Lime

Makes 4 servings

Time: about 20 minutes

An Asian-spiced soup that is fast and really delicious. Use fish sauce (nuoc mam or nam pla, available at Asian markets) instead of soy sauce if you have some.

2 T peanut oil

1 C minced onion

2 T minced garlic

4 C chicken, beef, or vegetable stock, or water, preferably warmed

1 T soy sauce

Salt to taste

About 3 C roughly chopped kale leaves (stripped from the stalks & well rinsed)

Minced cilantro leaves for garnish

1 fresh jalapeno chili, stemmed and mined (optional)

1 lime, cut into eighths

1. Place the oil in a large, deep saucepan and turn the heat to  medium-high. Add the onion and cook, stirring occasionally, until it  begins to brown, 5 to 8 minutes. 2. When the onion is tender and golden, add the garlic. Cook 1 minute, and then add the stock or water. Bring to a boil, turn the heat to low, add the soy sauce, and taste for salt; add some if necessary. 3. Add the kale to the simmering broth and cook until it is nice and tender, about 10 minutes. (You may prepare the soup in advance up to  this point.  Cover refrigerate for up to 2 days, and reheat before   proceeding.)  Correct the seasoning (you may prefer to add more soy   sauce rather than more salt), garnish, and serve, passing the minced jalapeno and pieces of lime at the table.

Cookbook: How to Cook Everything

Typed by: Susan alexanderjamesmom@gmail.com

Contributed by:

 * Catsrecipes Y-Group