Meals (Kale, Olive Oil & Parmesan Soup)

By chefbobby

Ingredients

• 2 Tbsp olive oil
• 1 small Spanish onion
• 3 cloves garlic
• Kosher salt and black pepper
• 2 pounds kale, washed and chopped
• 8 cups chicken stock
• Parmesan cheese, grated
• Extra-virgin olive oil to garnish

Preparation

Step 1

1) Heat olive oil in large, heavy skillet over medium-high heat. Add onion and garlic; season with salt and pepper. Cook 4 to 5 minutes, stirring often, or until onion begins to soften. Stir in kale and cook, stirring, 2 to 4 minutes or until kale becomes bright green and tender. Remove from heat and reserve in refrigerator until needed.

2) Add chicken stock to 5 to 7-quart slow cooker. Cover and cook on low 6 hours or on high 3 1/2 hours.

3) Add kale mixture and cook until heated through, 15 to 20 minutes.

4) Spoon soup into individual serving bowls, sprinkle with Parmesan and drizzle with extra-virgin olive oil immediately before serving.