Kale and Potato Soup

This recipe serves:  6 8

1 bunch kale (about 1 pound)
2 pounds boiling potatoes
1 teaspoon salt
2 quarts boiling water
salt to taste
freshly ground black pepper
1. Remove the stems from the kale, wash the leaves and cut them into a chiffonade (shredded leaves). You should have about 6 to 8 cups.

2. Peel the potatoes and chop them up very fine.

3. Bring the water to a boil with the salt. Add the chopped potatoes, return to a boil, and cook for 2 minutes, covered.

4. Add the kale and cook 2 minutes more.

5. Adjust the salt and pepper to taste.

Serving Size: 8 ounces

SEE ALL THE FACTS

• Print this recipe