kale soup Archives - Proud Italian Cook

Gone are all the cookies, cakes and heavy foods, it’s time to snap out of it!
Now I’m craving all things green, lighter fare, and it feels good. I’ve made this salad three times already, it’s that good! Simple ingredients, but the combination of flavors work so well together.
Roasted butternut squash, feta cheese, toasted pecans, sliced red onion and a generous sprinkling of pomegranate arils all laying on a bed of spinach tossed in white wine vinegar and olive oil.

I love these little jewels, even though it can be a little messy when de-seeding them. I find that by cutting them in half and whacking the back with a meat mallet or heavy spoon preferably over a bowl does the trick fast and easy and all the arils just fall right out.

Kale is another green I crave and this healthy bowl of soup just makes me feel good.
No real recipe here just leftover roasted butternut squash and chicken along with some white beans, lots of kale, carrots and leeks bathing in a chicken or vegetable based broth cooked with a parmesan rind.
It’s all good, lets hope I keep this up!
Buon Appetito!

Kale Made Three Ways

Three flavors that I adore together are caramelized onions, kale and butternut squash, there’s something about the sweetness of the onions, the slightly bitterness of the greens and the buttery squash, it just creates the perfect balance! I was inspired to make this pie after I had a slice for lunch from my local Whole Foods deli. They added pancetta but honestly you don’t need it, I think my version with out it was better, plus I added the caramelized onions which made it irresistible!

Our garden soil must be good for kale because it keeps growing and growing so I’m constantly thinking of ways to use it. I recently started freezing it and it’s actually nice to be able to reach in the bag and take out just what I need.

After I give it a good wash and snip off the stems I rough chop the leaves and place them into boiling water for a quick 3 minutes, drain and let it cool down on a baking sheet then pack it in a freezer bag for future use.

For my version of the Kale and Butternut Squash Pie I roasted the squash ahead of time and I slow cooked the onions and leeks for around 40 minutes until golden brown and sweet, don’t rush them, low and slow, and be generous with the grated parmesan cheese!

I used this recipe which is close to the Whole Foods version I had, it also helped me figure out the phyllo part, which btw, was very easy and forgiving.

All that goodness contained in crispy phyllo dough makes the perfect dinner or lunch!

I had leftover ingredients from the pie so I made this Kale and Butternut Squash Soup, light and not too heavy, perfect for the cool autumn weather we’re recently experiencing.

Ingredients were: kale, butternut squash, caramelized onions and leeks, garlic, cherry tomatoes, a can of chickpeas or beans cooked in a vegetable broth, if you have cheese rinds throw them in all the better! In no time you’ll have a comforting bowl of good for you soup!

I’ve made this Kale Pizza several times already, this is a favorite of my husband and BIL and they request it often, again it’s just those flavor combinations that go so well together. No butternut squash here just kale, caramelized onions, cherry tomatoes and fontina cheese.

Baked on top of a crispy pizza crust. Two big burly guys didn’t even miss the meat!