Chicken and Kale Soup with Sweet Dinner Rolls

 

Chicken and Kale Soup

Kale is certainly in vogue today. Long gone are the days when this humble, healthy, inexpensive green was relegated to the inedible garnish on a steakhouse dinner plate. It holds up its texture surprisingly well when braised or simmered. What would reduce most leafy greens to an anomalous goop instead infuses this veggie with flavor. The key to this dish, however, is the rubbed sage. Chicken and sage just simply work together. So too does kale and sage, apparently. Sweet dinner rolls are a great counterpoint to the earthy, lightness of this waistline-friendly soup.


Ingredients:

1 tbsp extra virgin olive oil

2 pounds boneless skinless chicken breasts, cooked and cubed

1 large white onion, diced

4 cloves garlic, crushed

2 medium carrots, diced

2 stalks celery, diced

1 bunch fresh kale, ribs removed and roughly chopped

5 cups chicken stock
1 Parmesan cheese rind (optional)

Salt and pepper to taste

1 can pinto or kidney beans (drained and rinsed)

2 tbsp fresh parsley, chopped

1 1/2 tsp dry rubbed sage

Instructions:

In a large pot, sweat onion, carrots, and celery in olive oil for about 5 minutes until translucent. Add garlic and cook for additional 1-2 minutes, until fragrant. Add chicken stock and bring to boil. Reduce to simmer and add parsley, sage, beans, chicken, cheese rind, and kale. Simmer for 30 - 45 minutes, uncovered. Season with salt and pepper to taste and serve.

Sweet Dinner Rolls 

Ingredients:

2 tsp. active dry yeast

1/4 c. warm water

1 teaspoon honey

1 c. milk, scalded and cooled to lukewarm

1 1/2 Tbl. of melted butter, slightly cooled

1/4 c. sugar 

3 - 4 cups all purpose flour

1 whole egg

1 tsp. salt

Directions:

Dissolve yeast in hot water with a teaspoon of honey; let stand until frothy. Combine yeast mixture, milk, sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly.  Add melted butter and eggs and beat well. Add salt and stir to combine. Add enough flour to form a soft dough.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a large bowl.  Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. Cover and let rise in a warm place until double in bulk.  Punch down.  Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets.  Let rise until doubled. Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter.