Asian Kale Soup

The farmers' market has been overflowing with goodness lately, such a welcome contrast to that windy day in June with the lone table. Last weekend, there were at least 10 vendors and people shopping at each one. I loaded up on produce, but when I got home, then I realized that now I have to eat all this.

Well, it's a tough job, but I'm up to the task.

With my fridge was stuffed with all this goodness, I didn't have room for the voluminous kale that I purchased. Time to cook it up.

I love kale in soup. In fact, it's really the only way I like it. It's tender and a little crunchy at the same time, with all the savory soup liquid soaking in and squishing out when you bite into the leaves. The first thing I thought of was kale soup with potato, beans, and sausage, but since we're in August, it didn't feel appropriate, a little too heavy. Mark Bittman to the rescue! I whipped out his How to Cook Everything cookbook, and landed on his recipe for Kale Soup with Soy and Lime. Since I'm a lime freak, I had to try this.

In the end, I ate half the pot for lunch. The flavors are fantastic, and it tastes so clean and light that there is no guilt in having seconds. And thirds.

Asian Kale Soup

Adapted from Mark Bittman's How to Cook Everything

2 tablespoons canola oil

1 small minced onion

4 cloves garlic, minced

5 cups vegetable broth

3 cups roughly chopped kale leaves (stripped from the stalks and well rinsed)

Soy sauce

Minced jalapeno chile

Lime wedges

Heat oil in large pot; add onion and garlic and cook until tender. Add broth, bring to a boil, then lower heat to simmer. Add a glug of soy sauce (about 1-2 tablespoons) and kale; cook until tender, about 10 minutes. Serve in bowls, garnishing with additional soy sauce, jalapeno, and plenty of lime.