Poor Man's Bread, Kale,
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  1. #1
    Registered User pollypurebred39's Avatar
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    Default Poor Man's Bread, Kale,

    Poor Man's Bread, Kale,


    Recipe Description
    This is a wonderful recipe, I have no idea whom to credit it to? Here's the intro;

    At a restaurant in Siena a waiter told me: "In Florence they put bread in their soup and here we put soup on our bread." Thus this wonderful thick soup, which you can prepare in advance, then reheat.
    Preparation Steps:
    1 pound young tender kale (Tuscan, black, lacinata, or dinosaur)
    1-1/4 ounces pancetta, chilled or frozen
    3 tablespoons extra virgin olive oil
    1 cup minced onion
    2 large garlic cloves, crushed
    Salt
    6 to 8 thin slices of dense, dry country-style bread, grilled or toasted,
    and rubbed with plenty of fresh garlic
    1 teaspoon freshly ground black pepper
    3 ounces grated pecorino cheese (about 1/2 cup)
    Level of Difficulty:
    Easy
    Time Needed:Ingredients:
    I just buy whatever kale I find.

    I use bacon instead of pancetta, most of the time.

    The rest stays the same.
    Serves:
    Serves 3 to 4
    Directions:
    1. Stem, wash, and finely shred the kale to make about 5-1/2 cups. Use a large-hole grater to shred the pancetta to make about 3 tablespoons.

    2. Heat the olive oil in a wide saucepan over medium heat. Add the pancetta, onion, and garlic and cook until soft and golden, 5 minutes. Add the kale, turning it over to mix well, and cook for another 2 to 3 minutes. Add 5 cups water and bring the mixture to a boil.

    Reduce the heat and cook slowly for about 20 minutes, or until the kale is very tender. (The recipe can be prepared up to this point 5 hours in advance.)

    3. About 20 minutes before serving, slowly reheat the soup to boiling. Season with salt to taste. Let simmer 5 minutes. Divide the grilled bread among 3 or 4 wide soup bowls. Ladle the greens and liquid into each of the bowls. Garnish each serving with a generous drizzle of olive oil, 1/4 teaspoon black pepper, and 1 to 2 tablespoons grated cheese. Let settle about 10 minutes.

    Serve with extra cheese and pepper.

    Notes: Tuscan kale is available all year round, but it is best after the first frost. If you have some Parmigiano-Reggiano rinds in the refrigerator, add one to the pot in Step 2. Remember to remove it, rinse, and save to flavor a tomato sauce or another hardy soup.

  2. #2
    Super Moderator Michelle's Avatar
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    I want to try this. I have never had kale before, and my fil gave us some from his garden.

  3. #3
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    yeah, kale is really good with olive oil and garlic yum. this recipe sound sgood!
    baby step 2- see blog for actual amounts

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    That sounds really good! Thank you!

  5. #5
    Moderator mauimagic's Avatar
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    Polly, mahalo for this recipe, it sounds really good. We have have often and having another way to eat it is great!!
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