-2 bunches kale
- 1 bunch collards
- 1 small fennel
- 28 oz can of peeled tomatoes
- 14.5 oz can of petite diced tomatoes
1 big box vegetable stock
Empty cans of tomatoes into a big soup pot. Put on a low heat. First, rinse off the collards and rip them up into lettuce sized bites. Throw them in the pot. Then rinse off the kale and rip it up as well. Add a little bit of heat to the pot (my stove is on a 1-7 scale, 7 being high, put it at about a 4) then chop up the fennel into little chunks, reminiscent of cubed cheese. Add them to the pot and pump up the heat. The collards and kale will cook down a bit. When they cook down, add the spices you are feeling to the pot ( I did paprika, cayenne and black pepper) but whatever you want works. It takes about 15 mins or so for the kale to cook down. Then put in a bowl, grab a big spoon, and try not to burn your mouth!
