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

"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.

On 23 Dec 2010 22:06:43 GMT, sandi > wrote:


I am makng a similar thing right now.

BUt, kale can be braised with mustards or alone as southern greens.

Shred and add to sauerkraut for pork with sauerkraut.

Saute with bacon drippings and serve as a side dish.

Make a minestrone and add shredded kale to it.

Borscht?

Braise with chicken and kohlrabi as a fricasee, along with onion and
green peppers and paprika. Bacon added as a flavorig meat.

I love sauteed/wilted kale on toast with tomato, broiled.

Does this help?

Alex, email me for details.

In article >,
sandi > wrote:

> 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?

I'd use to make Caldo Verde
http://allrecipes.com//Recipe/caldo-...soup/Detail.as
px

D.M.

"Julie Bove" > wrote in
<snip>
> 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.
>

Interesting. Thanks!

Chemiker > wrote in
:

> On 23 Dec 2010 22:06:43 GMT, sandi >
> wrote:
>
>
> I am makng a similar thing right now.
>
> BUt, kale can be braised with mustards or alone as southern
> greens.
>
> Shred and add to sauerkraut for pork with sauerkraut.
>
> Saute with bacon drippings and serve as a side dish.
>
> Make a minestrone and add shredded kale to it.
>
> Borscht?
>
> Braise with chicken and kohlrabi as a fricasee, along with
> onion and green peppers and paprika. Bacon added as a flavorig
> meat.
>
> I love sauteed/wilted kale on toast with tomato, broiled.
>
> Does this help?
>
> Alex, email me for details.

I think I will try the sauteed/wilted kale on toast with tomato,
broiled first.

Thanks.

Don Martinich > wrote in

ondonmet.ac.uk:

> In article >,
> sandi > wrote:
>
>> 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?
>
> I'd use to make Caldo Verde
> http://allrecipes.com//Recipe/caldo-...ese-green-soup
> /Detail.as px
>
> D.M.

Sounds a bit like the Olive Gardens Zuppa Toscana soup.
Thank you.