Tuesday, January 12, 2016

Monk's Kitchen

The kale spoke to me when I opened the fridge. So I got out the stock pot and began rinsing, sorting and chopping. Simmering a simple kale soup at six am.

So far: garlic chopped, potatoes cubed, three heads of kale rinsed and torn into bite-sized leaves, leftover vegetable stock and extra water, leftover cubed smoked polish sausage, Adobo, olive oil, kosher salt, knob of ginger root. I might add carrots and onions.