Austrian Kale Recipes

GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP

Steps:

• Place everything except the kale and cashews into a large pot over medium-high heat.
• Bring to a rolling boil, then reduce heat to medium-low and cover cooking for another 15 to 20 minutes. Veggies should be fork-tender.
• If you're using kale, steam it very lightly in the microwave (or steamer). If you are using spinach there is no need to steam it will cook in the hot soup.
• In a high-speed blender, blend two-thirds of the soup liquid and veggies. Add the cashews and blend on "hot soup" setting until smooth and creamy. You can also let the soup cool down first if you don't have the hot soup setting. Or use an immersion blender.
• Add the blended mixture back into the pot and stir in the kale or spinach.

CRISPY ROASTED KALE

Steps:

• Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

AUSTRIAN KALE

Steps:

• Cut the kale leaves into 1/2-inch-wide strips.
• Blanch them in lightly salted boiling water for one minute. Set aside.
• Saute the garlic and onion in the oil until lightly browned.
• Add the stock, potatoes, celery, and blanched kale.
• Simmer together until potatoes fall apart and lose their shape.
• Season with salt and pepper, garnish with sour cream and serve.