Is it a soup or …. a warm salad?
Get your spork out because you will need it!
spoon + fork = spork!
Wow! Either way this is awesome! I didn’t know I liked beets but this will really get your appetite going!
I was just craving some natural deep, dark colors in my food. I’m in need of some serious nutrients today! You can’t get more vibrant than beet red and dark green kale when it comes to vegetables.
Beet and Kale Soup with Garlic and Bacon
***Beware of staining when working or eating beets!
6-8 beets and greens
4-5 kale leaves
1/4 cup Spanish olive oil, plus a little more for the pan
3 garlic cloves, chopped
1/2 cup cooked bacon bits
1/4 cup fig or plain Balsamic vinegar or red wine
Matiz sea salt with herbs
3 cups vegetable broth
Aji Limo, dried
Clean the beets and cut into slices and put into a metal bowl.
Add the Balsamic vinegar, 1/4 cup of olive oil, 1/2 tsp of sea salt with herbs, one chopped up garlic clove to the beets. Mix well.
Carefully add the kale and beet greens, and mix well. Caution, this will create some steam. Let the greens cook down for about 5-8 minutes until the greens are soft and not stiff. Add the vegetable broth. You will begin to see a red color in the sauce or broth from the beet greens. Continue to cook down for 3-5 minutes. Add the beet mixture and spread out all over the pan. Cook for 10-12 minutes.
Serve before a main course or maybe as part of a multi-course meal. It is the perfect way to get your appetite going with the sexy beet red and dark green for your eyes, the wafting aroma of the vegetables getting hot and steamy … traveling across the kitchen. Last but not least … taste … ooh la la!