Kale Noodle Soup

Simple and comforting on a rainy day.


3 tablespoons butter

1/2 pound coarsely chopped kale

5 cloves minced garlic

1 tablespoon lemon pepper

1/2 cup lemon juice

1 teaspoon salt

2 quarts chicken or vegetable stock

12 ounce package of wide egg noodles

1/4 cup heavy cream


Melt butter in a large soup pot.  Add kale and stir until it starts breaking down.  Stir in garlic.  Add lemon pepper, lemon juice and salt.  Pour in stock.  Bring to a boil, then add noodles.  Turn heat to medium and cook 15 minutes, or until noodles are tender.  Remove from heat and stir in cream.  Serves 4 - 6.