For all the types of kale—Curly, Dinosaur, Black, Red Russian, and more—it’s a wonder there isn’t one called Powerhouse. This lovely leafy green offers up protein and healthy fat and it’s power-packed with vitamins A, C, and K as well as folate, lutein, and calcium.
When selecting kale, look for moist, crisp, deeply colored leaves, and hardy stems. Avoid bunches with yellow or brown patches and those with tiny holes (insects like kale, too!). Kale’s flavor intensifies the longer it’s stored, so use it within a day or two.
Kale chicken noodle soup
- 1/2 medium onion
- 1/2 tablespoon butter of vegetable oil
- 3-4 slices ginger
- 1 bunch black kale
- 2 1/2 cups chicken
- 1 1/2 quarts chicken stock
- 1/3 pound udon or fettucine noodles
- 1/2 teaspoon sesame oil
- Peel ginger
- Thinly slice ginger, onion, and kale
- Chop chicken
- In a large pot, sauté onion in butter until slightly caramelized
- Add ginger and kale, sauté for a few minutes
- Add chicken stock, simmer for 10 minutes
- In another pot, cook noodles according to package instructions, drain and rinse with cold water
- Add chicken to soup and return to a simmer
- Add noodles to soup, cook for a few minutes
- Stir in sesame oil and add salt to taste
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