Kale Soup

This kale soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter night. It is full of dark green kale, potatoes, and cannellini beans.

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, chopped

• 2 tablespoons chopped garlic

• 1 bunch kale, stems removed and leaves chopped

• 8 cups water

• 6 white potatoes, peeled and cubed

• 2 (15 ounce) cans cannellini beans (drained if desired)

• 1 (15 ounce) can diced tomatoes

• 6 cubes vegetable bouillon (such as Knorr)

• 2 tablespoons dried parsley

• 1 tablespoon Italian seasoning

• salt and pepper to taste

Directions

1. Heat olive oil in a large soup pot over medium-high heat.

2. Cook onion and garlic until soft, 2 to 3 minutes.

3. Stir in kale and cook until wilted, about 2 minutes.

4. Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.

5. Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes.

6. Season with salt and pepper.

Greens and Beans Tartine

Bacon beans, garlic, and greens are combined in this delicious open-faced sandwich called a tartine.

Ingredients

Toast:

• 4 thick slices French bread

• 2 tablespoons olive oil

Greens:

• 1 bunch Swiss chard, stems removed

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• zest from 1 lemon

• salt and freshly ground black pepper to taste

• cayenne pepper to taste

Beans:

• 2 slices bacon, cut into 1/2 inch pieces

• ¼ cup sliced green onions

• ½ teaspoon ground cumin

• ¼ teaspoon dried oregano

• salt to taste

• 1 (12 ounce) can pinto beans, drained and rinsed

• 2 tablespoons water, plus more as needed

Tartine:

• 1 lemon, juiced

• 6 ounces pepper Jack cheese, grated

• 1 red Fresno chile, thinly sliced

• ¼ cup thinly sliced green onions

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Drizzle olive oil on both sides of the bread.

3. Bake in the preheated oven until light golden brown, about 20 minutes.

4. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.

5. Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.

6. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.

7. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

8. Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.

9. Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.

10. Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.

11. Serve topped with Fresno chile pepper slices and green onions.

Quarantine Cooking: 5 Can Chili

The apocalypse is gonna be a gas with this simple 5 can chili. Raid your bunker for these ingredients. The recipe is so simple I’m not even going to list the instructions below. Just dump and heat to kill any … uh … pathogens.

Ingredients

• 1 (15 ounce) can prepared chili with beans

• 1 (14 ounce) can whole kernel corn

• 1 (10.75 ounce) can vegetable beef soup

• 1 (10.75 ounce) can tomato soup

• 1 (10 ounce) can diced tomatoes with green chile peppers