This hearty chowder is a meal unto itself. It warms you from the inside out on a cool day.
Prep time: 15 minutes
Cook time: 30 minutes
2 cups carrots, 1/4 inch slices
2 cups potatoes, 1/2 inch pieces
4 tablespoons olive oil
2 cups coarsely chopped kale
Salt to taste
Pepper to taste
Heat the stock in a stock pot over medium high heat. When broth comes to a low boil, add the carrots and potatoes. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender enough to easily pierce with a fork.
While carrots are cooking, heat the oil in a large skillet or saute pan over medium low heat, and sauté the onion, garlic, kale, escarole, and radicchio for 10 minutes, stirring. When greens are tender, remove from heat.
When carrots and potatoes are just tender, add the greens from the skillet to the stock pot. Heat for a minute, the turn off the heat, and distribute chowder to serving bowls, seasoning to taste with salt and pepper.
Photo and Recipe by Tod Dimmick