Happy Boy Recipes
TYPE: Soup, Main Dish, Vegetarian, Vegan, Lunch/Dinner
SPUD SELECTION: Any Happy Boy potatoes will be lovely in this soup so use you favorites or check out our potato descriptions to see which might best suit your taste. And remember - you can always mix it up and use a more than one type for varying textures and flavors!
Total Time: 60 min. Servings: 4-6
Posted by Lily
My friend Isaac is the kind of dude who can smell an avalanche coming, never brings too much stuff camping, and makes amazing pies. He’s that guy. Which means he’s also the kind of guy who will take you snow-shoeing and then make you delicious, hearty soup and fresh bread when you get home. This is a great way to use Happy Boy’s delicious potatoes AND kale…one stop shopping for cozy soup-making!
1 bunch kale (feel free to use another type of green, if you prefer)
2-3 T olive oil
1 medium onion, diced
5-6 cloves garlic, minced
1/2 teaspoon red chili flake
1 bay leaf
pinch and a half of salt
1 1/2 - 2 lbs. of your favorite Happy Boy potatoes, cut into cubes
1 can of cannellini beans
7 cups veggie stock (or water…if you use water you can cook the kale in it a
bit to make it a stock – about 8-10 min – at a simmer)
a squeeze of lemon for each serving (I am a lemon addict – not everyone
loves this, try it and see if you like it!)
Heat olive oil in a pot (if you have a Dutch oven…use it!) Add the onion, garlic, chili, bay leaf and salt. Cook over high heat for a few minutes to get the flavors to meld.
Add the potatoes and a cup of stock. Stir and simmer for about 5 minutes
with the cover on.
Add the kale, cover, and steam until wilted.
Rinse and add the canelli beans.
Pour in the rest of the stock, boil, cover, and simmer for 30-40 minutes (or
until potatoes are done).
Once the potatoes are done, smash (but a gentle smash – don’t want to hurt
yourself!) some of the potatoes up to vary the texture.
Eat right away but…it will be even better tomorrow!
Follow the Farm
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!