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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