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.