The flavors of this soup are very mild so it will be best if you use fresh kale, sufficient salt, and a tasty olive oil.
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Serves 6
10 minutes preparation time
25 minutes cooking time
3-4 medium potatoes, peeled and cubed
5 cups kale, stems removed and finely chopped
1 teaspoon salt
4 tablespoons good quality olive oil
Put the potatoes in a medium-sized soup pot and cover them with water by about 1 inch. Bring the water to a boil, reduce the heat to a simmer, and cook uncovered until the potatoes are tender, about 20 minutes. Mash the potatoes into the water.
About 10 minutes before you are ready to serve the soup, add the kale and the salt. Cook the kale for 4 to 5 minutes or until the greens are tender but still retain a bit of crunch. The soup should be thick but if it needs more liquid, add a bit more water. Add the olive oil. Taste for seasoning and add more salt, if you like. Serve hot.