If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe is from Madhur Jaffrey's "World of the East Vegetarian Cooking" the book that saved my life in the late '70's. I made it this evening and my kids said it reminded them of callaloo. Well, it's not callaloo but if you're far from T&T, and have no source for dashin, this will get you through a cold winter night! Note: it may seem like a lot of garlic, but it cooks down and adds a sweetness to the soup. I serve it with salad and a crusty bread. —Tashipluto
Serves 6+ leftovers
- 4 Medium potatoes
- 1 Medium onion
- 2 cups Chopped kale, firmly packed (I just use one whole bunch, a bit more than 2 cups)
- 12 Garlic cloves, peeled
- 1 1/4 teaspoons Salt
- 1 tablespoon Olive oil
- Freshly ground pepper
- Dice the potatoes to 3/4" dice. Peel and coarsely chop onion. Chop kale.
- Put all ingredients except olive oil and pepper in a large soup pot. Add 6 cups of water and bring to a boil
- Lower heat, cover, and simmer gently for 1 hour, 15 minutes, or until all veggies are soft.
- Using an immersible blender, purée until smooth. Alternatively, allow to cool and blend in batches in a food processor or blender.
- Taste for seasoning. Just before serving, add olive oil and pepper.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.