Kale and Tomato Soup

by Chef Michel Nischan

A hearty soup that brings together the rich flavors of kale and collards and the sweetness of tomatoes

Ingredients

3 medium tomatoes (cut in half, seeded, and diced)

3 cloves fresh garlic (cloves peeled and thinly sliced)

1 red barrel onion (peeled and diced)

2 cups chopped kale (cut into bite-sized pieces)

2 cups chopped collards (cut into bite-sized pieces)

2 cups chopped mustard (cut into bite-sized pieces)

3 tablespoons grapeseed oil

1 1/2 quarts vegetable stock

Sea or kosher salt

Fresh milled pepper

Directions

Heat grapeseed oil in a soup or sauce pot over medium heat. Add sliced garlic and "fry" until golden. Add onions to pot and cook until softened, about 5 minutes. Add chopped greens and sauté until wilted. Add vegetable stock, tomatoes, and season with salt and pepper. Bring to a simmer and cook for about 10 to 15 minutes.

This segment appears in show #3205.

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