Suppah-time!
That would be some kale soup with sweet potatoes, onions, garlic and a bit of white corn. The only spices I have at the mo' are salt, pepper and cumin, which does the trick nicely.
In case you feel like replicating my genius, pour yourself a big ole glass of vino, then:
1. Caramelize a whole chopped Vidalia onion and about 2 spoonfuls of minced garlic in a pat of awesome butter. (No cheap-assing it when it comes to being fatty.)
2. Add 2 chopped sweet potatoes, cook until semi-soft.
3. Pour in 2 quarts vegetable broth (I like super-soupy soup, but you can cut back if you like it thicker).
4. Add sea salt, pepper and cumin to taste.
5. Let mixture get hot, almost boiling, then add kale and white corn.
6. Let simmer for about 30 mins.
7. While you're waiting, bake up a batch of Pillsbury Crescent Rolls.
8. Stuff yo face!
I had a 10 oz bag of kale from Trader Joe's, so this pot will feed me for about a month! But everybody knows soup is even better as leftovers. Plus sometimes I freeze some of the broth to sip on when I get sick later in the winter.
Bon appétit!
-kK le Nacht Owl
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