Dark greens are a a regular occurance in our CSA share starting in early spring and running into the winter. Since its fall and most people are running low on glamorous vegetables, these greens along with many cabbages and root vegetables return to center stage. Two of the blogs I follow, Bitten and Orangette, have had many recent posts on these leafy friends.
I must admit, kale isn't the first thing I want to cook when I get home and unpack the farm share. Its more or less an orphan that I temporarily house in the refrigerator until I can find a permanent home for it. Which, generally doesn't happen. Sometimes it gets pushed to the back corner and I don't find it until the next week's kale needs to move in. This week was different. I was determined to find a home for kale, even if it was just a trailer. What was going to be tuscan bean soup turned into squash and kale soup because a. I didn't want to take the time to cook dried beans and b. I thought I should include a specimen from the winter squash collection I've started in the basement. (E tells me I don't need to hoard onions and garlic and root veg in the cellar, but I like the feeling of a vegetable security blanket.)
This squash was a beauty-long, lean and a canary yellow color with orange stripes running vertically along the ridges. No, I don't know the name and no, I didn't take a picture. So no, I'm not any help at all. (But I will ask, if anyone knows what kind of squash this is please leave a post.) I think you will like the squash along with the kale in this soup. The squash is very sweet pairs and nicely with smoky bacon and the kale, that did find a permanent home in this tasty fall soup.
Squash and Kale Soup with Barley
1 teaspoon olive oil
2 slices thick-cut bacon, chopped medium
1 medium onion, chopped small
1 small winter squash, peeled, seeded (save the seeds) and chopped medium
3 garlic cloves, chopped small
Salt and pepper
2 quarts chicken stock
1/2 cup barley
1 small bunch kale, stemmed and sliced thinly (I used Red Russian)
1 sprig of rosemary
In a dutch oven, heat the olive oil over medium heat
Add the bacon and cook until beginning to brown
Add the onion, season with salt and pepper, and saute until translucent, stirring occasionally
Stir in squash and garlic and cook for about a minute
Pour in the chicken stock, add the barley and stir
Simmer on medium-low for about 20 minutes
Add the sliced kale with the rosemary sprig and cook for about 10
Taste for seasonings
Toasted Seeds
These are my favorite part about cooking squash.
Preheat the oven to 350 degrees
Rinse the seeds and remove any remaining strings from the squash
Toss with kosher salt and spread evenly on a half sheet
Bake for about 15 minutes, checking occasionally, until they are slightly golden
Try to let them cool before you enjoy
I must admit, kale isn't the first thing I want to cook when I get home and unpack the farm share. Its more or less an orphan that I temporarily house in the refrigerator until I can find a permanent home for it. Which, generally doesn't happen. Sometimes it gets pushed to the back corner and I don't find it until the next week's kale needs to move in. This week was different. I was determined to find a home for kale, even if it was just a trailer. What was going to be tuscan bean soup turned into squash and kale soup because a. I didn't want to take the time to cook dried beans and b. I thought I should include a specimen from the winter squash collection I've started in the basement. (E tells me I don't need to hoard onions and garlic and root veg in the cellar, but I like the feeling of a vegetable security blanket.)
This squash was a beauty-long, lean and a canary yellow color with orange stripes running vertically along the ridges. No, I don't know the name and no, I didn't take a picture. So no, I'm not any help at all. (But I will ask, if anyone knows what kind of squash this is please leave a post.) I think you will like the squash along with the kale in this soup. The squash is very sweet pairs and nicely with smoky bacon and the kale, that did find a permanent home in this tasty fall soup.
Squash and Kale Soup with Barley
1 teaspoon olive oil
2 slices thick-cut bacon, chopped medium
1 medium onion, chopped small
1 small winter squash, peeled, seeded (save the seeds) and chopped medium
3 garlic cloves, chopped small
Salt and pepper
2 quarts chicken stock
1/2 cup barley
1 small bunch kale, stemmed and sliced thinly (I used Red Russian)
1 sprig of rosemary
In a dutch oven, heat the olive oil over medium heat
Add the bacon and cook until beginning to brown
Add the onion, season with salt and pepper, and saute until translucent, stirring occasionally
Stir in squash and garlic and cook for about a minute
Pour in the chicken stock, add the barley and stir
Simmer on medium-low for about 20 minutes
Add the sliced kale with the rosemary sprig and cook for about 10
Taste for seasonings
Toasted Seeds
These are my favorite part about cooking squash.
Preheat the oven to 350 degrees
Rinse the seeds and remove any remaining strings from the squash
Toss with kosher salt and spread evenly on a half sheet
Bake for about 15 minutes, checking occasionally, until they are slightly golden
Try to let them cool before you enjoy
Posts
This soup sounds really yummy. I got collard greens in my box this week. Do you think I could substitute it?
ReplyDeleteI don't see why not. The collards should take longer to cook, so I'd try putting them in along with the barley. Let me know!
ReplyDeleteSounds like a delicata squash.
ReplyDeleteYou know Rachael, I think you're right.
ReplyDelete