Thinking Spring, Cooking Winter

After almost 9 months of the CSA share, I have to admit: I've become a fan of kale. When we go to the farm each week to get our produce, I'm looking to see what types of greens we're allowed to pick while E is diligently trying to obstruct my view. I guess our compromise is that I can cook kale whenever I like, E just doesn't have to eat it. We did have a great pasta and sausage dish in which I discreetly included some lacinato sliced very thinly, but I guess it flew under the radar since there was a pork product included.

Warmer, sunnier days are pointing towards spring, (and so are my place settings), but all the vegetables are still saying winter. (My mind is saying, "Take a Caribbean Vacation!!!".) With my bunch of kale, now positioned up on the top shelf of the refrigerator, I put together this soup of pantry staples. Its more savory than the squash and kale soup I've told you about before and is very earthy with the inclusion of the potato and the chickpeas. I love chickpeas, or actually any type of legume, and its nice to know that they're good for me. Even if I eat an entire can. In one sitting.

Kale has been steadily increasing its ranking on my list of foods, but I can't say the same for turnips. I'm open to ideas for the pile of those that are in kale's old home, in the bottom corner of the fridge.

Kale and Chickpea Soup
I save the rinds from the blocks of Parmiggiano Reggiano to add to soups. For one of the bowls, I stirred a teaspoon of basil pesto in which gave the broth a really bold flavor and rounded out the kale's bitterness.

1 tablespoon olive oil
1 medium onion, chopped small
2 garlic cloves, chopped roughly
1 pound lacinato kale, stems removed and sliced thinly
2 cups chicken stock
2 cups water
1 medium rind of Parmiggiano Reggiano
1 teaspoon kosher salt
1 medium potato, peeled and chopped medium
1/3 cup of small pasta, such as tubetti or orzo
1/4 teaspoon freshly ground black pepper
1 15-ounce can chickpeas

Heat the olive oil over medium heat in a 4-5 quart Dutch oven
Add the onion and saute until translucent
Add the garlic and cook for 1 minute
Add the broth, water, sliced kale, rind, salt and pepper
Bring to a simmer and cook for about 10 minutes
Add the chopped potato and pasta cook for 5 minutes
Add the chickpeas and cook for 2 minutes more
Remove the rind and taste for seasonings