It was nearly freezing here today (which would probably feel relatively balmy to my friends who live in Minnesota and New York). And it felt like the perfect day to make a batch of hearty soup with my afterschool cooking class. Luckily for me, this recipe from Jennie came across my radar this morning when I sat down to plan: Kale White Bean Ravioli Soup. And the best part? I already had every ingredient, and didn’t have to make a special trip to the grocery store.
I was eager to take advantage of the last remaining leaves on the sad kale plant in my garden. It had served me well, providing me with many batches of kale chips (and a slightly foul smelling kitchen).
During our cooking class, my first grade students examined every leaf, finding two teensy inch-worms, and loving the fact that we could save the stems for my backyard chickens. They were especially excited to learn a fun and simple way to strip the leaves from the tough stem so that we could add them to the soup.
It’s tough not to leave work happy when kids are contentedly nibbling on kale leaves and declaring that the finished product is “yummy in my tummy.”
Does your family like kale? What’s your favorite way to use it?