Curly kale has ruffled leaves and a fibrous stalk and is usually deep green in color. It has a lively pungent flavor with delicious bitter peppery qualities.
1 tablespoon Land O Lakes® Butter
2 teaspoons finely chopped fresh garlic
1 teaspoon Italian seasoning
1/8 teaspoon pepper
6 ounces (about 4 cups) kale, ribs and stems removed, coarsely chopped
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can black-eyed peas, rinsed, drained
2 cups tomato vegetable juice
1 cup chicken broth
Melt butter in 4-quart saucepan over medium-high heat until sizzling; add garlic, Italian seasoning, and pepper. Continue cooking 1 minute. Add kale; continue cooking, stirring constantly, 2-3 minutes, until kale turns bright green.
Stir in all remaining soup ingredients. Cook, stirring occasionally, 5-8 minutes, until mixture comes to a boil. Reduce heat to low. Cook 2 minutes to blend flavors. Serve immediately.
- Do not overcook the soup or kale will darken.
- To chop kale, remove stalk and stem and chop only the leafy ruffled greens. Stalk and stem can be tough and bitter.
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