We’re raising kale and collards in the greenhouse. I bet we could use those in the vegetarian lasagna dish. Yum!
Delicious, Kale and Collards, Tomato Soup
A hearty soup that brings together the rich flavors of kale and collards and the sweetness of tomatoes
Ingredients
3 medium tomatoes (cut in half, seeded, and diced)
3 cloves fresh garlic (cloves peeled and thinly sliced)
1 red barrel onion (peeled and diced)
2 cups chopped kale (cut into bite-sized pieces)
2 cups chopped collards (cut into bite-sized pieces)
2 cups chopped mustard (cut into bite-sized pieces)
3 tablespoons grapeseed oil (optional, you may use any vegetable oil)
1 1/2 quarts vegetable stock (low boil 1/2 gal water, and all the trimming, an extra bunch of greens, and an onion, about an hour)
Sea or kosher salt
Fresh milled pepper
Directions
Heat grapeseed oil in a soup or sauce pot over medium heat.
Add sliced garlic and “fry” until golden.
Add onions to pot and cook until softened, about 5 minutes.
Add chopped greens and sauté until wilted.
Add vegetable stock, tomatoes, and season with salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes.