Grey Lynn Community Garden fundraising stall this Sunday! The Grey Lynn Community Garden members have been busy planting seeds, growing and harvesting veges, preserving, and getting ready for another fantastic fundraising stall. They will have their favourite green smoothie vege mixes, and lots of fresh greens, preserved lemons and garlic, some great seedlings, and worm wee fertiliser. Theyve also been busy all winter growing beautiful greens including several spectacular varieties of kale. Fionna Hill has shared this delicious kale and potato soup recipe to take advantage of this nutritious green vegetable- kale is one of the healthiest vegetables around. Grey Lynn Community Gardens grow great kale and will have several types of gorgeous fresh kale for sale at their fundraising stall this Sunday. This soup is a classic Portuguese dish. Long slow cooking is needed for kale to allow its flavour to emerge and to tenderise it. Spicy sausage adds a feisty element – bacon would also be good. Kale and Potato Soup Serves 4 500 g kale leaves 1 finely chopped brown onion 2 tablespoons olive oil 2 cloves garlic, finely chopped 500 g potatoes peeled and chopped ½ teaspoon salt 6 cups chicken stock 250 g chorizo sausage sliced ½ tablespoon olive oil Salt and freshly ground black pepper • Remove tough kale stems; wash, dry and cut into ribbons • Sauté onion in a large saucepan until soft; add garlic • Add kale, potatoes, salt and stock • Simmer until kale is tender (about an hour) • Fry sausage slices in ½ tbsp oil, drain on paper towels. Add to soup. • Cook another 15 minutes • Season with salt and pepper to taste, and enjoy.
Posted on: Thu, 17 Oct 2013 10:33:20 +0000
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