Curly kale has ruffled leaves and a fibrous stalk and is usually deep green in color. Its lively pungent flavor boasts deliciously bitter pepper notes.
Story Behind the Recipe
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1 tablespoon Land O Lakes® Butter
2 teaspoons finely chopped fresh garlic
1 teaspoon dried 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 or until mixture comes to a boil. Reduce heat to low. Cook 2 minutes to blend flavors. Serve immediately.
Read the Story Behind the Recipe
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.
Is kale your new favorite vegetable? You're not alone. Hearty kale has a nice chewy bite and transforms side dishes, soups, entrees and more.