"sandi" > wrote in message
...
> Hi
>
> I fell in love with the Olive Gardens Zuppa Toscana soup.
>
> I've made it before and shared my bunch of kale with 2 other
> ladies.
>
> I will be making it again this week but have no one to share the
> excess kale with. What would suggest I do with 3/4 of a bunch of
> kale?
>
> Here's the Zuppa Toscana recipe I use. (I add cauliflower sometimes
> and have used milk instead of the heavy cream on occasion. Of
> course you can you 3 - 4 cups of your home made chicken broth
> instead of the boullion cubes/powder and 2-3 cloves of garlic
> minced instead of the garlic puree.)
>
> <Quote>
>
> http://www.tuscanrecipes.com/recipes...-garden-zuppa-
> toscana.html
>
> Olive Garden® Zuppa Toscana
>
> This is a much requested recipe on the site given its name! Someone
> who used to work at the Olive Garden sent in the original recipe
> and I've adapted it to serve just 6-8. Try it since it is really
> yummy!
>
> It is a very good soup and hits the spot on cold winter days. I've
> included this and a few other Olive Garden-inspired recipes on the
> site for all of our visitors that enjoy eating at the restaurant
> chain. In my opinion, making these recipes at home makes them even
> better than the ones you eat at the restaurant!
>
> Makes: 6-8 servings
>
> INGREDIENTS
>
> * 1 lb ground Italian sausage
> * 1½ tsp crushed red peppers
> * 1 large diced white onion
> * 4 Tbsp bacon pieces
> * 2 tsp garlic puree
> * 10 cups water
> * 5 cubes of chicken bouillon
> * 1 cup heavy cream
> * 1 lb sliced Russet potatoes, or about 3 large potatoes
> * ¼ of a bunch of kale
>
> 1. Sauté Italian sausage and crushed red pepper in a large pot.
> Drain excess fat, refrigerate while you prepare other ingredients.
> 2. In the same pan, sauté bacon, onions and garlic over low-
> medium heat for approximately 15 mins. or until the onions are
> soft.
> 3. Add chicken bouillon and water to the pot and heat until it
> starts to boil.
> 4. Add the sliced potatoes and cook until soft, about half an
> hour.
> 5. Add the heavy cream and just cook until thoroughly heated.
> 6. Stir in the sausage and the kale, let all heat through and
> serve. Delicious!
>
> Buon appetito!
>
> <End quote>
>
> Another recipe a bit different:
> http://www.tuscanrecipes.com/recipes...e-garden2.html
>
> I may try this with the fennel seed.
> http://www.tuscanrecipes.com/recipes...e-garden3.html

Make kale chips. I saw Jacques Pepin do this. I can't find the official
recipe online but I found this and IIRC, this is exactly what he did.

http://chowhound.chow.com/topics/617694

I did not personally care for them. Too salty for my taste. But my husband
and daughter loved them.