I have this bartender app where you enter ingredients you have on hand and it spits out a cocktail recipe for you. Let’s try the same method with food and see what we can come up with for tonight’s dinner.
On hand is the remainder of a giant bag of washed and ready to use kale, leftover sun-dried tomato and olive pesto whose first run was on a homemade pizza, and a pantry overstocked with chickpeas and other beans following a 10 for $10 sale. Put that in Google and presto! Food & Wine’s Chickpeas and Swiss Chard in Parmesan and Sun-Dried Tomato Broth recipe.
Our food lab is much the same as drink lab in that you end up in a different place than where you started; ingredients were substituted, and proportions changed.
I’m new to cooking kale. My first foray into cooking it was to sauté it which we thought came out a bit tough and chewy. I’m glad we didn’t give up on it though, because I found it to be a perfect soup green. I don’t like mushy soup vegetables and the kale retained its texture throughout cooking and reheating.
- 4 cups chicken broth (low-sodium optional)
- 1 15 ounce can of chickpeas
- 4 big handfuls of cut kale
- 1/8 cup sun-dried tomato pesto (for the soup)
- Shaved parmesan cheese for topping
- A baguette and additional pesto for serving
- Bring the broth and chickpeas to a boil and simmer for 10 minutes.
- Add the kale and simmer for an additional 10 minutes.
- Remove from heat and stir in the sun-dried tomato pesto.
- In the bowl, top with shaved parmesan cheese. Serve with a baguette smeared with leftover pesto.