I may be the last person on the planet to know kale and lentils work well together. According to google, that combo has been done…in soups, stews, sautes, pilafs, pastas, curried, etc.
That’s a comeuppance. I thought I was creating something new.
You see, I’m kind of new to kale. As much as I love vegetables, it’s only in the past couple of years that I’ve begun using kale. Most recently, I’ve been eating it raw in salads after I saw a kale salad on Spinach Tiger last month. I love how it combines with radicchio and fall fruit, nuts and cheeses. But, perhaps, that’s another post.
After dinner at my son’s house last week, I came home with a meaty pork shoulder bone.
That’s when I got the idea to make kale and lentil soup flavored by the pork which I immersed whole in the pot (shredding the meat before serving).
No special recipe: the lentils, minced onion, garlic, carrots, kale — and a big old meaty pork bone.
And just because I’m Italian…parmesan cheese! It was so good!
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!