Community Greens

People of all colors discussing evergreen ideas.

Kale & Squash Soup on a Woolworth Spoon

kale-and-squash-soup

I eat kale as often as I can so I am always looking for new recipes and experimenting with old ones. This Kale and Squash Soup came together since my GrowNYC’s Fresh Food Box @ Uptown Grand Central included those items. The Patty Pan Squash added a wonderful flavor to the soup. Any squash will do. The taste will change slightly but the soup will still taste great. I also got a head of cauliflower. In food markets the greens are generally removed. In outdoor markets, the greens are usually still attached. I cut the tender greens from the stalks and used them as a substitute for the kale a couple days later with the remaining squash. Great switch! The poblano pepper came from my Milk Crate Garden.

I always eat soup with my Woolworth spoon. It reminds me that in January 1960 I couldn’t have eaten at a Woolworth Lunch Counter and by August I could because of the power of solidarity and non violent protest. There was a Woolworth’s on Bathgate Avenue in the Morrisania neighborhood I grew up in.

My grandmother would take me shopping with her and I’d watch her pick fruit and vegetables and haggle with vendors. We occasionally went to Woolworth’s to buy notions but I don’t ever remember eating there. My grandmother might have gotten service at the counter but I was probably “too colored”. My grandmother died in 1966. I am glad she lived long enough to see the world changing.

Kale & Squash Soup

Ingredients:
1½ cups onion, diced
1½ tbsp. olive oil
½ tsp garlic, minced
4 cups vegetable stock or water (plus a bit more to adjust liquid to your personal taste)
1/2 tsp kosher salt
1 poblano pepper, diced
4 cups kale, chopped
4 cups squash, chopped
3/4 cup parmesan cheese, grated

Directions:
Sauté onions and pepper in oil for 5 minutes or until soft.
Add garlic and cook for an additional minute.
Add stock, salt and simmer for 10 minutes.
Add kale and squash and cook about 12 minutes or until tender. Add more vegetable stock if your soup needs more liquid, and warm through.
Check seasoning, adjust as needed, and serve sprinkled with grated parmesan cheese.

Makes 8 servings

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GrowNYC’s Fresh Food Box @ Uptown Grand Central

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Filed under: CGCooks, Community Green, Food, Gardening, It Takes A Village, Morrisania, , , , , , , ,

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