Danish kale soup

Bob says: an instant hit!


We found this savoury one-bowl meal in Greene on Greens by Bert Greene. You could use this week’s garlic scapes instead of the garlic clove.  Start with a pinch of cinnamon - the flavour is subtle.

Serves 4

2 Tbsp butter or oil
1 onion, finely chopped
1 clove garlic, finely chopped
Pinch to 1/8 tsp ground cinnamon
¾ lb kale (one bunch), stems removed, leaves finely chopped
4 c. beef stock or vegetable stock
4 eggs
Salt and pepper
Chopped chives or green onion tops

Heat the butter or oil in a large saucepan over medium-low heat. Add the onion and cook for 5 minutes (do not brown). Add the garlic and cook for 2 minutes longer.

Stir the cinnamon into the onion mixture. Add the kale, tossing to coat it well. Add the stock and bring the soup to a boil. Reduce the heat and simmer, covered, for 20 minutes.

Take your eggs and poach them. Put one poached egg in each serving bowl and spoon the hot soup over it. Season with salt and pepper to taste and sprinkle with the green onions. Serve immediately.