Superfoods have become a global phenomenon, but Poland boasts its own array of nutrient-packed treasures, with kale leading the way. Known locally as “jarmuż,” kale has gained recognition for its exceptional health benefits and versatility in the kitchen.
Kale is a nutritional powerhouse, packed with vitamins A, C, and K, along with minerals like calcium and iron. Its high fiber content supports digestive health, while antioxidants contribute to overall well-being. Additionally, kale is a low-calorie food, making it an excellent choice for those focused on weight management.
In Polish cuisine, jarmuż finds its way into various dishes, from soups and salads to smoothies. Its robust flavor and hearty texture make it a favorite among health-conscious individuals and culinary enthusiasts alike.
Ingredients:
- 1 bunch of kale, washed and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 potato, peeled and diced
- 1 carrot, peeled and sliced
- 1 liter of vegetable broth
- 2 tablespoons of butter
- Salt and pepper to taste
- 1/2 cup of cream (optional, for serving)
- Bread croutons (optional, for serving)
Instructions:
- In a pot, melt the butter and sauté the onion and garlic until golden.
- Add the potato, carrot, and kale. Sauté for a few minutes.
- Pour vegetable broth over the vegetables. Bring to a boil, then reduce heat and simmer until the vegetables are tender (about 15-20 minutes).
- Blend the soup into a smooth cream. If it’s too thick, you can add a little water.
- Season the soup with salt and pepper to taste.
- Serve the kale soup hot, optionally garnished with a dollop of cream and accompanied by bread croutons.