Today's Superfood: Kale
Vitamin K, vitamin A, vitamin C, manganese, fiber
There's been a lot of talk about Paula Deen's announcement that she's had type II diabetes for three years.
Three years during which she's peddled butter, cream, cheese, sugar, fried foods and other health-conscious no-no's to the American public in shocking amounts and with remarkable consistency.
Why did she do it? For the ratings. People like that kind of food. Even if they know it's not good for them, they like hearing about it, they salivate over it, and most important, they'll watch her make it on TV week after week.
Paula Deen is getting a lot of criticism. She's being accused of feeding poison to the American people even as she knew it had caused grave health issues for her and had radically changed her own eating habits.
I'm not going to be too hard on Paula Deen. She's got a living to make, just like the rest of us. People make their own choices about what goes into their mouths. Paula Deen made her own choices about what kind of food she wanted to showcase on TV in order to maintain her personal brand and her ratings (or the Food Network made them for her, or they made the decisions together).
But it's caused me to take a long, hard look at the food I've been writing about for the past three years. And I realized something:
Unlike Paula Deen, I write about the food I eat, and my family eats, day in and day out. And most food bloggers I know do the same.
Mine is not an "always" or "never" family when it comes to food. We eat vegetables and we eat pasta. We eat salad and we eat dessert.
When I compiled my recipe index, there were more recipes in the "Vegetables" category than in the "Desserts" category. That surprised me, actually. But I realized that's truly a reflection of the way we eat.
We have "often" foods and "sometimes" foods. If this blog is truly a reflection of the way we eat as a family, then meat is a "sometimes" food and vegetables are an "often" food. That's a good thing for our health, and it's the way I want to be seen by you, my readers.
This Superfoods Month series started as a way to keep me on track with my New Year's resolution to eat healthier foods. But it hasn't been a stretch. This, today, is the way my family eats.
I hope you like this kale soup. It's easy to prepare and turned out the color of pine trees. And yes, this is what my family ate yesterday.
P.S. I brought this soup to a food blogger gathering celebrating Idaho potatoes - see the bottom of this post for more Idaho potato recipes.
Click here for all the recipes in this Superfoods Month series
Creamy kale soup
A simple soup packed with vitamins and fiber. If you find kale too bitter, substitute chard, spinach or another milder green, or use a mixture.
- 1 Tbsp olive oil
- 1 large onion, peeled and chopped
- 4 cloves garlic, chopped
- 1 large bunch Tuscan or curly kale, leaves stripped from stems and roughly chopped
- 1 small potato, unpeeled, diced
- 1 quart chicken or vegetable stock
- juice of 1 lemon
- salt and pepper to taste
Heat the oil in a large pot over medium-high heat. Add the onion and saute about 4 minutes, until the onion is softened and turning translucent. Add the garlic and stir another 30 seconds - don't let the garlic burn.Now add the kale, potato and stock. The liquid will not be enough to cover the kale; that's okay. Bring the pot to a boil, turn down the heat, cover the pot, and simmer the soup about 20 minutes, until the kale is soft and the potatoes are cooked through. Transfer the soup to the blender and puree, or use a hand-held immersion blender to puree the soup in the pot. Add the lemon juice and season with salt and pepper. Serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 4-6 servings