And by that, I mean that the studies seem to imply it does just about everything except wash the dishes for you once you’ve finished dinner.
Personally, I just like the taste and the fact that it doesn’t get soggy when it’s cooked – which makes it the perfect thing to make a big pot of soup when it’s the kind of autumn when the sunshine decides to hide itself for 2 weeks at a time.
White Bean and Kale Soup
1 medium onion, diced
1 clove garlic, minced
1 tbsp olive oil
4 cups chicken or vegetable broth
1 bay leaf
1 can white beans, undrained
3 cups kale leaves, roughly chopped
1 chorizo sausage, thinly sliced (optional)
In a large saucepan, saute onion and garlic in olive oil until golden. Stir in broth, bay leaf and beans with their liquid. Bring to a boil, then cover and simmer for 20 minutes.
Remove bay leaf from the pot, and puree soup using an immersion blender or food processor until mostly smooth. Stir in kale leaves and chorizo (if using). Continue simmering, covered, for another 7-10 minutes or until kale is tender.