Corn and Kale Soup
  • 1 medium sweet onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • salt and pepper to taste
  • 1 cup cooked molasses eye beans
  • 4 cups chicken broth
  • 6 ears of corn, shucked and kernels cut from the cob
  • 1 bunch kale, chopped
  • 2 teaspoons chili powder
  • 1 tablespoon ground cumin
  • 1 cup white wine
  • 1/2 bunch fresh cilantro, rinsed well and chopped
  • 4 ounces Monterrey Jack cheese, grated
  1. Melt the butter together with the olive oil over medium heat in a Dutch oven. Add the onion and cook until soft, 7-10 minutes, with occasional stirring. Add beans, broth, corn, kale and seasonings and bring to a simmer. Cook 20 minutes, add wine and cook another ten minutes. Serve topped with cilantro and grated cheese.
Farmer's market bounty. There was some beautiful kale at the farmer's market yesterday as well as sweet corn and a fantastic Monterrey Jack cheese all of which I combined into a soup for dinner along with some local dried molasses eye beans, cilantro and onion.