Kale Soup

Thanks to Gail Farfel for sending this in.

Kale Soup with Soy and Lime (from Mark Bittman, How to Cook Everything)


2T Peanut oil
1 c minced onion
2T minced garlic
4 cups broth, preferably warmed (I use beef, but you could use chicken or vegetable)
1T soy sauce
Salt to taste
3c. roughly chopped kale leaves

fresh minced jalapeno chile and lime wedges to serve with hot soup

Saute onion in peanut oil until golden brown. Add garlic and cook 1min, then add broth. Bring to boil, then turn to simmer and add soy sauce. Add salt to taste.

Add Kale to broth and cook until tender (3 to 10 min, your preference). Correct seasoning and enjoy.

Serve with jalapeno and lime wedges

Fresh Tomato Sauce Recipe

Here's a very simple and quick recipe for tomato sauce:

This sauce is best made with very ripe tomatoes. If you wish, you may peel the tomatoes before chopping. Simply cut an "x" in the bottom of each tomato and plunge the tomato into boiling water for 30 seconds and remove. The skins will come off easily.

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

1 large garlic clove, minced

3 cups chopped ripe tomatoes (about 2 pounds)

One 6-ounce can tomato paste

1 tablespoon chopped fresh basil, or 1 teaspoon dried basil

1 teaspoon minced fresh oregano, or 1/4 teaspoon dried oregano

2 cups hot water or vegetable stock

1/2 cup dry red wine

1 bay leaf

Salt and freshly ground pepper to taste

Method

Heat the oil in a large saucepan over medium heat. Add the onion and cook, uncovered, until softened, about 5 minutes.
Add the garlic and cook 1 minute longer.
Stir in the tomatoes, tomato paste, and dried basil and oregano, if using, and cook uncovered for 5 minutes, stirring frequently.
Add the water or stock, wine, and bay leaf, and bring to a boil, stirring to blend.
Reduce heat to low, season with salt and pepper, and simmer uncovered for about 30 minutes, or until the desired consistency is reached. If using fresh basil and oregano, stir in at this time. Taste and adjust the seasoning. Remove the bay leaf before serving.
If not using immediately, transfer to a container and allow to cool. Cover and refrigerate for up to 5 days.
Makes about 4 cups.

Source: InnerSelf