I found this recipe hidden in the Sainsbury’s magazine. Sounds nuts but tastes yummy! Give it a try!
1 large bunch kale
125 g pancetta
4 cups warmed chicken or vegetable stock
2 tbsp olive oil
1/2 large onion, chopped
1 medium apple, cored and chopped
1/4 cup crème fraîche or plain yogurt
Wash the kale and remove the bottom inch of stem. Chop roughly into 1-inch pieces.
In a large sauté pan over medium heat, sauté the pancetta for 1 minute or until just showing color. Add the kale and stir, add a glug of olive oil if pancetta didn’t render enough fat to keep the kale from sticking to the pan. Cook, stirring, until the kale begins to wilt, about 5 minutes. Add 2 cups stock, lower heat to medium-low and cook, stirring occasionally, for about 10 minutes.
Transfer the mixture to a blender in batches; or blend with a hand blender. Puree, starting on the lowest speed, until smooth. Pour into a large bowl and set aside.
In the same pan over medium heat, heat the olive oil and cook the onions with the salt until the onions just showing color, stirring for about 3 minutes. Add the chopped apples and cook, stirring occasionally, for 5 minutes, or until the apples soften and onions are translucent. Stir in the remaining broth.
Transfer the mixture to the blender, splitting into two batches if necessary. Puree until smooth.
Combine the pureed apple and onion mixture with the kale mixture, and whisk to combine. If soup seems too thick, add more stock or water until it reaches the desired consistency.
Reheat and serve garnished with a dollop of crème fraîche, or plain yogurt and freshly ground black pepper.
[Credit: Sainsburys Magazine]