Danish Gronkaal Soup (Green Kale Soup)

Kale -- a cruciferous vegetable and member of the cabbage family -- packs this Danish soup with ample amounts of Vitamin A and C. Store kale no longer than three days on your refrigerator; longer storage results in strong-flavored, limp-leaved kale.



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Ingredients
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    1   
    recipe Ham Broth or 10 cups chicken broth
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    2   cups 
    cubed cooked ham or 2 cups coarsely chopped meat from pork hocks
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    1 1/2  pounds 
    potatoes, peeled and cubed (4 to 5 medium)
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    1 1/2  cups 
    sliced carrots (3 medium)
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    1   cup 
    chopped leeks (3 medium)
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    1   cup 
    sliced celery (2 stalks)
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    3   
    cloves garlic, minced
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    1/2  teaspoon 
    ground black pepper
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    1/2  teaspoon 
    freshly ground nutmeg
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    3/4  cup 
    quick-cooking rolled oats
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    4   cups 
    coarsely chopped fresh kale
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    1   tablespoon 
    snipped fresh thyme
Ham Broth
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    10   cups 
    water
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    2   pounds 
    pork hocks
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    2   
    carrots, cut into thirds
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    3   stalks 
    celery, cut up
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    1   
    medium onion, cut in half
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    1/4  cup 
    fresh thyme sprigs, loosely packed
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    3   
    bay leaves
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    3   
    cloves garlic, minced


Directions
1.
In a 5- to 6-quart slow cooker combine Ham Broth, ham, potatoes, carrots, leeks, celery, garlic, pepper, and nutmeg. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Gradually stir in oatmeal. Stir in kale and thyme. If on low-heat setting, turn to high-heat setting. Cover and cook for 30 minutes more.
Ham Broth
1.
The day before preparing the soup, in a 6-quart slow cooker combine water, pork hocks, carrots, celery, onion, thyme, bay leaves, and garlic. Cover and cook on high-heat setting for 4 to 6 hours. Remove pork hocks. Remove meat from the pork hocks; coarsely chop (you should have about 2 cups). Set aside. Discard bones. Line a large sieve with a double thickness of 100-percent-cotton cheesecloth; strain broth through sieve. Discard solids. Cover and chill broth and meat until ready to use. If necessary, before using, spoon off and discard any solidified fat from the top of broth. If necessary, add enough water to broth to make 10 cups total liquid.

Nutrition information
Per Serving: cal. (kcal) 204, Fat, total (g) 4, chol. (mg) 19, sat. fat (g) 1, carb. (g) 33, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 5, pro. (g) 10, vit. A (IU) 100, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 60, Cobalamin (Vit. B12) (g) 0, sodium (mg) 505, Potassium (mg) 832, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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