Since the farmer’s market and Community Supported Agriculture season is just beginning for many people, it’s time for an annual question:
“What can I do with this vegetable I’ve brought home?”
More often than you’d think, the answer is our favorite One Straw Farm method: Cook the vegetable in a pan with olive oil, onion and garlic.
Expanding on that, here is an outline for one of our favorite ways to use up lots of kale:
Kale and Lentil Soup
Ingredients:
Kale, chopped (one or two bunches)
Lentils (1 1/2 – 2 cups)
Onion, chopped (1-2 onions depending on size)
Garlic, minced (2-3 cloves or more if you really like garlic!)
Tomatoes, chopped (one can or 3-4 fresh tomatoes) — optional but tasty
Oil (olive or canola)
Salt and pepper or hot sauce to season
Method:
Heat up the oil in a soup pot. Add the onions and garlic and cook for a few minutes until soft. Add 5-6 cups of water and lentils. Bring to a boil, cover, and reduce heat to medium-low. Cook for about 30 minutes or until the lentils are starting to get soft. Add the kale and tomatoes and continue to cook until soft. Season with a little salt and pepper or with hot sauce.
This makes a big pot, which will keep in the fridge for a few days. It also freezes well.
