1/2 pound bacon, cooked and crumbled
1/2 a medium onion, diced
1 clove garlic, diced
1/2 of a green pepper, diced
olive oil or bacon grease
1 pound kale, washed and tough stems trimmed, then roll kale and cut
1 teaspoon sugar
Salt to taste, I use about a teaspoon
Black pepper to taste, I use about 1/4 teaspoon
1/2 teaspoon oregano leaves
1/2 teaspoon thyme leaves
Enough liquid to equal four or five cups, I use beef broth and water to make up the liquid
Cook bacon, drain, crumble and set aside.
Slightly saute the onions and garlic and add green pepper and cook until softened.
Add the kale and seasonings, cover and cook over low heat for 15-20 minutes.
Blend this mixture and add the rest of your liquids....heat until hot. Serve topped with bacon crumbles and a nice sour dough bread on the side.
We also use up leftover bits of ham in this recipe (instead of bacon) and if you have them, you can cook 1-2 turnips, cubed, and toss them in after blending the basic soup.