Has anyone made this soup from Giada?

[SweetTooth]

I saw Giada make this today and thought it looked good. The only negative is my DH & I aren't fond of Kale.

Do you think I could substitue say spinach or another green?

Has anyone made this? If so, can you give me your reviews?

TIA

Turkey, Kale and Brown Rice Soup

Ingredients
2 tablespoons extra-virgin olive oil
5 to 6 large shallots, chopped
3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
8 ounces ground white turkey meat, broken into small chunks
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth, plus more as needed
One 15-ounce can diced tomatoes in juice, drained
1 cup cooked brown rice
1 small bunch kale, coarsely chopped (about 4 packed cups)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan, optional
Directions
Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.
Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.

[amarante]

The problem with using spinach is that it is way softer than kale so that it would disintegrate if chopped. You would have to add it about a minute before serving it and in my experience it doesn't seem to keep as well in terms of consistency. When I have some kind of soup or stew or braise with spinach, I will often add to the leftovers when I reheat rather than cook originally.

You might find that you like kale if this soup especially if it's chopped. Any other hardy green could also substitute. If you take out the thick stems, it could help although TJ and other places now have prepped kale and other greens.

[Canice]

Yea, much as I like spinach, I think it's too thin for this soup - I'd at least go with with Swiss chard. I get that kale may be out categorically, but you can remove the stems, chop it very coarsely, and blanche one second - then drain and squeeze. It's more tender and less bitter but still somewhat hardy.

[Beth]

I would have no problem subbing spinach or Swiss chard as long as you are okay with the difference (and sounds like you would prefer it). Both are softer than kale, but that wouldn't bother me. They will be less noticeable and will not really add to the texture of the soup, but there's enough meat and vegetables in the soup that it's not going to turn to broth on you

[Varaile]

I also have no problems subbing spinach or Swiss chard for kale (or kale for Swiss chard or spinach - I like'm all).

If subbing Swiss chard, I would just make sure to slice it into smaller pieces. I've annoyed myself when using chard in soups or stews and I have this long, almost noodle like leaf dangling off the spoon splashing everything in broth.

I also second the technique Canice described for using kale. It works wonderfully. Tho I do blanche for a minute or more. Personal preference.

[SweetTooth]

Thanks everyone...I will buy some kale and give it a try.