Kale and Tomato Soup

by Chef Michel Nischan

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
• 1 1/2 quarts vegetable stock
• Sea or kosher salt
• Fresh milled pepper

Directions

1. Heat grapeseed oil in a soup or sauce pot over medium heat.
2. Add sliced garlic and "fry" until golden.
3. Add onions to pot and cook until softened, about 5 minutes.
4. Add chopped greens and sauté until wilted.
5. Add vegetable stock, tomatoes, and season with salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes.

This segment appears in show #3205.

Recipe courtesy of Michel Nischan
© 2007 Michel Nischan

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