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Boiled Kale & Stale Bread Soup
November 18, 2009
Although it sounds like something served to tragic little orphans in a Dickens novel, this soup is wonderfully soothing and flavorful. Adapted from Judy Rodgers' marvelous The Zuni Cafe Cookbook (W.W. Norton & Company, 2002), it's very easy to prepare and relies on just a few inexpensive ingredients. The boiled kale develops an earthy, satisfying flavor enlivened by the red pepper, the bread adds velvety substance, and a bit of Pecorino Romano brings a feral saltiness to tie it all together. If you wanted to go one step further with this, you could top your soup bowl with fried egg dusted with smoky pimenton. Serve it up with a good Zinfandel and you've got a great meal for a rainy winter night.
Boiled Kale & Stale Bread Soup
Two servings
8 oz Lacinato Kale (curly kale would also work)
1 large yellow onion, diced
5 T extra virgin olive oil
1/2 t dried red pepper flakes (or more if you like)
3 garlic cloves, chopped
water
2-3 cups stale chewy peasant-style bread, torn into 1-inch pieces
Freshly cracked black pepper
1-2 oz Pecorino Romano
Wash the kale and drain. Slice the leaves crosswise into ribbons about 1/8" wide, leaving off the tough stems at the bottom.
Over medium-low heat, cook the onions in the oil in a 4-quart saucepan until they're translucent (about 3 minutes). Add the pepper flakes and garlic, and stir while cooking for about a minute. Add the kale, and stir about 5 minutes until it wilts. Add enough water to cover the kale by 1/2" and bring to a simmer. Salt to taste, cover and simmer gently until kale is just tender, about 30 minutes. Stir occasionally, and add a bit more water if necessary to keep kale covered. Taste for salt.
Bring kale to a full boil and stir in bread pieces. Remove from heat and let sit covered for about 10 minutes. Add several good turns of fresh black pepper, and ladle into soup bowls. Top with freshly grated Pecorino Romano and enjoy!
