Kale Mushroom Soup
|Garlic||2 Clove (10 gm), thinly sliced|
|Fresh kale||3⁄4 Pound, washed and cut into 1/4-inch-wide strips|
|Vegetable stock/Low sodium chicken stock||4 Cup (64 tbs)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Black pepper||1⁄4 Teaspoon|
1. Saute the garlic in the butter in a large saucepan over low heat 2 to 3 minutes.
2. Add the kale, stock, mushrooms, pepper and salt, and bring to a boil. Cover the pan, reduce the heat to low and simmer the mixture 10 to 15 minutes, or until the vegetables are tender.