I used one of the broccoli crowns tonight. I was thinking broccoli cheese soup from the start, but still hadn’t used the smoked catfish I made last week in the Flower Pot Smoker. Why not combine them?
Broccoli Smoked Catfish Cheese Soup
1 onion, chopped
3 Tbsp. butter
1 Tbsp. coconut oil
1/4 cup flax meal
2 cups broth
2 cups coconut milk
1 cup shredded carrots
1 broccoli crown, grated
2 smoked catfish filets, chopped
8 oz. shredded sharp cheddar cheese
Heat the butter and coconut oil in a cast iron Dutch oven. Add the chopped onions and sauté until golden. Add the flax meal and cook. Add the broth and milk. Add the carrots and broccoli. Bring to a boil and reduce to a simmer. Cook about 20 minutes until the vegetables are tender. Add in the catfish, when it has heated through stir in the shredded cheese. When the cheese has melted, serve.
I admit, I’ve never been a fan of kale. The only kale I’d ever had was so firm it was literally squeaky to chew, even after cooking. Apparently there are different varieties, the kale in my box was yummy even raw. I decided to try making kale chips before I realized that this wasn’t the squeaky kale I’d had before (and thought the crispy treatment would help). Simple recipe, I just stripped the leaves off the stems and tore them into smaller pieces. Tossed the pieces in some roasted garlic olive oil, sea salt, and a little crushed red pepper. I’d seen warnings about being careful to not overseason, they shrink and seasonings get amplified, so I went light. Spread them out on a stoneware baking sheet and baked at 300 degrees for 20 minutes. They came out crispy, still retained their green color, and were just delicious. I’m off to start another pan of them.