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Joe Hameister

Marlboro Lights - Hard Pack

2011

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Makes enough for 1-4 people, depending on greediness

1 large bunch kale
1 tsp olive oil
1/2 tsp lemon juice
fine sea salt

Preheat oven to 300°F.

Wash and thoroughly dry kale. Cut out the thick center stalk, then cut into bite-sized pieces (I just do this with kitchen scissors—you don’t need to be precise). In a large bowl, combine kale, olive oil, and lemon juice. Make sure the olive oil gets all over the kale. Spread the kale in a single layer on a couple of cookie sheets. Sprinkle with salt. Bake for 20-30 minutes. The time will vary depending on the amount of moisture in your kale. You want the kale to get nice and crispy and dark. Just keep a close eye on it and make sure it doesn’t burn. When your kale is good and crunchy, you may want to put a little more salt on it, or toss it with some nutritional yeast (via Butternut squash & kale chips. | Door Sixteen)

- I used homemade chicken stock to make this soup, but you could also use good-tasting store-bought chicken or vegetable stock. To me, the best brand is Better Than Bouillon.
- If your celery comes with leaves still attached, save them! Toss in a small handful when you add the cabbage, toward the end.
- Instead of parsnips, try peeled, cubed rutabaga. 3 Tbsp. olive oil

Warm the olive oil in a Dutch oven or small stockpot. Add the onion, celery, parsnips, carrots, and leeks, and stir to coat with oil. Cook, stirring occasionally, for about 15 minutes, or until softened. Do not allow to brown. Add the garlic and thyme leaves, and cook for a few minutes more. Then add the stock and a couple of good pinches of salt. Bring to a boil, lower the heat to maintain a gentle simmer, and cook for 10 minutes. Then stir in the pearl barley, and simmer gently for 20 minutes, stirring occasionally. Add the Savoy cabbage or Brussels sprouts, and simmer for 5 minutes more. Taste, and add salt as needed. Serve hot, with freshly ground black pepper, if you like.

Yield: 4 to 6 servings

Des Moines, Iowa High School Teenagers, 1947

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