Cornmeal and Kale Soup

Recipe Author: Conne Ward Cameron

Oops – this is another recipe that came from but I couldn’t resist sending it when I saw that pretty bunch of kale in our boxes. You could make this with grits and just cook it a little longer until the grits are tender.


6 tablespoons extra-virgin olive oil 1 leek, finely chopped Kosher salt and freshly ground black pepper 3 medium cloves garlic, minced Pinch red pepper flakes 2 quarts homemade vegetable stock or an equivalent amount made with Better Than Bouillon No Chicken Base 1 cup corn meal 1 quart packed roughly chopped kale leaves (stems removed) 2 tablespoons white miso paste 2 teaspoons soy sauce 4 scallions, thinly sliced Toasted sesame oil, for serving


Heat olive oil, leeks, and a pinch of salt in a large saucepan over medium-low heat, stirring constantly until very soft but not browned, about 5 minutes. Add garlic and chili flakes and cook, stirring constantly, until fragrant, about 1 minute. Add vegetable stock.

Whisking constantly, slowly pour in the cornmeal. Stirring frequently, bring to a boil over high heat, reduce heat to low, cover, and cook, stirring occasionally, until cornmeal is tender and the soup is thickened.

Stir in kale, cover, and cook, stirring occasionally, until kale is tender, about 5 minutes. Stir in miso, soy sauce, and half of scallions until miso is fully incorporated. Season to taste with salt and pepper.

Serve, drizzling with sesame oil and sprinkling with remaining scallions. Extra soup can be stored in the refrigerator in a sealed container for up to 5 days.