One of my love languages is cooking. I cook a lot, and while we have many dinners on repeat, I try to shake things up every once and a while. A winning dinner to me is one that everyone loves, kids included. No easy task when trying to make it both nutrient dense and delicious. Generally I have one child who loves my cooking, and another who refuses to eat anything resembling his favorite color, green.
That said, of my favorite recipes lately that both kiddos will at least eat parts of, is a Lemony Turkey Kale Soup I’ve adapted from a NYT Cooking recipe. It’s one of the easiest recipies to throw together — everything is cooked in a single soup pot. It’s a one-pot-stop! I’ve even been mixing in the chicken bullion for stock right into the pot with hot water. Call me crazy.
Now this recipe calls for kale. I LOVE kale in my soups. It’s my favorite way to eat kale. I feel like it just hold up better than spinach or collard greens. But I know they can sometimes be a bit rough on the stomach. If you want to make the swap to another green, please do! I’m not going to write a super lengthy post like all the food bloggers about every recipe, so if you have made it this far, check out the recipe below. If you decide to make it, let me know how it turns out. It’s such a winner for the winter!
Xx,
Lauren
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