Look up recipes "kale with curry"

Like this one:

1 teaspoon olive oil
1 small onion, diced medium
3 cloves garlic, minced

1 tablespoon minced fresh ginger
3/4 cups basmati or jasmine rice, rinsed
6 cups vegetable broth
1 teaspoon salt
2 to 3 tablespoons red curry paste

1 bunch purple kale, pulled from stems and torn into bite size pieces
1 large sweet potato, peeled, cut into 1/2 inch chunks
1 can lite coconut milk
1 tablespoon agave syrup
Juice of one lime
Optional: fresh chopped cilantro to garnish

and add a few things to your soup.

dcarch

Thanks! I took your answer to mean no way to undo bitterness. I figured.

It has now had the kale fished out, more stock added, cajun seasoning added, and spicy pepper sausage added (I don't prefer curry, but took your cue that spice would help). Whew, saved! Next time, I'll make the Tuscan bean soup with spinach. I am telling you, the aroma alone is reason enough to make it again.

Sometimes a little sugar can counterbalance bitterness.

Jim

Thanks jimster, I'll file it away for next time.

:)

oops wrong spot

This post was edited by sleevendog on Mon, Nov 11, 13 at 16:31

I see a link to the recipe now. I missed that before. Very rich like a stew. With a ton of kale (that i love). Not an easy one to repair. My kale and bean soups are much more brothy. Next time take a 1/2 cup out into a coffee/tea cup and test a bit of sugar, honey, ac vinegar/lemon.
See if something might fix it. Coconut milk and a curry spice is a good idea. Different animal all together but delicious.
I'm making stock now for a kale and lentil smoked chicken soup. I'll remove enough for dinner and add the kale. For freezing i add fresh kale to the soup off the stove and freeze as if it is just blanched so it does not over-cook when later re-heated.