I love kale, but sometimes all the chewing it requires makes me put off using it. To avoid that jaw-aching task, I put my beloved food processor to work. Paired with some spices, this dish similarly resembles the creamy Indian spinach dish known as Saag.
Note: Canned beans actually work well in this recipe because they tend to be a little undercooked. If cooking your own beans, keep them on the firm side, which will lend a nice consistency switch-up to the creamy soup.
Kale Bean Soup
-1 onion, diced
-15 oz. can diced tomatoes
-15.5 oz can light kidney beans
-1 lb. kale, washed, stems removed, and roughly chopped
-1 slightly heaping Tbsp. curry powder
-1 tsp. garam masala
-1 tsp. coriander
-Scant 1/2 tsp. garlic salt
-1 Tbsp. olive oil
-1/4 cup chives
In large saucepan, heat olive oil over medium-high. Saute onions until translucent. Add tomatoes and kale. Stir in curry powder, garam masala, coriander, and garlic salt. Cook until kale is tender but still bright green, 5-7 minutes. Remove from heat.
Transfer kale mixture into a food processor, leaving a few tomato and onion remnants in the pan, if desired. Puree until smooth. Return contents back to pan. Stir in kidney beans.
Serve, topped with chives and cholula, if desired.