Ingredients:
1
medium bunch of
kale, washed and
prepared (See below)
3
Tbsp olive oil
4
garlic cloves,
minced
1/4 tsp cayenne or
red pepper flakes
5
cups vegetable stock
or water
1
pound red potatoes,
washed and cubed
(1/2” cubes)
1
tsp salt
Preparation:
To prepare kale,
wash leaves thoroughly. Place each leaf on the cutting
board, and fold in half with the stem facing you. Cutting
as close to the stem as possible, cut the lower 2/3 of the
stem away from the leaf and discard. De-stem the remaining
kale in the same manner, and then lay 4-6 leaves flat on top
of each other. Roll the bunch of leaves into a cylinder,
and slice thinly from top to bottom to make ribbons.
Heat 1 tbsp of oil
in a deep saucepan or soup pot. Add minced garlic and red
pepper and cook over medium heat approx. 1 minute. Add
kale, and stir to coat leaves well with oil. Cover and
cook, stirring occasionally, until kale has wilted, about 5
minutes. Raise heat to high, add stock, potatoes, and salt
and bring to a boil. Reduce heat and cook until potatoes
are tender, about 15 minutes. For a creamy soup, spoon
solids and some liquid into a food processor and puree, then
add back to liquid and stir.
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