Easy Kale Chowder
2 tablespoons olive oil
2 cloves garlic, minced
5 ribs celery, diced
2 Yukon Gold potatoes, cut into chunks
1 onion, minced
2 tablespoons minced fresh sage leaves
3 14½-ounce cans vegetable broth
1 15-ounce can white beans, drained
1 bunch kale, stems trimmed, cut into small pieces, leaves roughly sliced
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
Grated Parmesan cheese
Heat oil in 4-quart saucepan over medium-high heat. Add garlic, celery, potatoes, onions and sage. Cook stirring often, until heated through, about 5 minutes. Add broth and beans. Cook, covered, until potatoes are tender, about 20 minutes. Stir in kale leaves. Cook, covered, until leaves are tender, about 10 minutes. Garnish with cheese.
Serves 7.
Adapted from “Chicago Tribune” April 24, 2005, courtesy of Abby Mandel.