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Archive for the ‘Kale’ Category

Bean soup is a staple in Brazilian repertoire: because everybody eats beans in almost all meals, leftover beans are common, so the natural consequence is soup. We add pasta, such as elbow macaroni, or vegetables, such as watercress, to the soup. I am just topping the soup with some kale and parsnip chips, but you don’t want to add all of them as they get mushy very quickly. Just add a little to the soup for decoration purposes and serve the rest on the side.

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Kale Chips

I found this recipe at the James Beard Foundation site. I used lacinato kale (or Tuscan), which is very delicate so I didn’t remove the stems or chopped the leaves. You can make this recipe with any kind of dark greens, such as kale or collard greens. I skipped the cayenne pepper.

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This soup is similar to the “White Bean and Kale Soup”, however, the herbs I use are different, thus the flavors are not the same at all. I think I’ve got this recipe in a book by Bob Greene but I can’t find it now. His recipe was white bean and kale, not garbanzos, but you can use either. Fresh rosemary is very important because the soup doesn’t contain meat: that’s where the flavor comes from. Fresh oregano is optional but if you use it, a new flavor dimension is added. For a vegan version, substitute the chicken broth by vegetable broth. For those in the elimination diet, skip the Parmesan, sorry.

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The vegetable broth I used has a yellow color, which I think turned the soup prettier. If your broth is transparent, you may want to add some chopped carrots to the ingredient list. Add them with the kale.

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This dish is inspired in a Middle Eastern dish that I used to have in Brazil: a type of flat bread filled with escarole. I served it with asparagus on the side.

That was dinner last night. This morning I had a brown rice tortilla wrap with black beans from the other day, asparagus from last night and avocado.

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Brazilians don’t feel a meal is complete without beans. A typical Brazilian meal is composed of rice, beans, a small piece of meat and vegetables. Black beans are most common in Rio and in “Feijoada”, the national dish. We usually don’t use salsa, unless we are eating “churrasco” (BBQ). Then the salsa is made with tomatoes, onions, parsley and green onions, not avocado and cilantro. Actually, in Brazil, avocados are not used as a savory ingredient, but as a dessert!

I served the black beans with brown rice, lacinato kale (we usually serve collard greens but I couldn’t find them; kale is a good substitute), and avocado salsa (avocado, lime, red onion and cilantro). The kale was cooked with some olive oil and garlic.

Today I had a cocoa protein shake with a frozen banana and almond butter as breakfast. I won’t cook meals as I have left over black beans and lentil soup. But I will make more pesto and granola: I will try to put some banana chips on the granola. I’ll let you know how it turned out.

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