2 bn Kale, washed
1 Clove garlic, minced
1/2 md Onion, coarsely chopped
2 tb Oil
1 1/2 c Chicken stock or bouillon
4 md Potatoes, quartered
1 Stalk celery, chopped
Sour cream (garnish)
1. Cut the kale leaves into 1/2-inch-wide strips. Blanch them in
lightly salted boiling water for one minute. Set aside. Saute the
garlic and onion in the oil until lightly browned.
2. Add the chicken stock, potatoes, celery, and blanched kale. Simmer
together until potatoes fall apart and lose their shape. Stir; season
with salt and pepper, garnish with sour cream and serve.
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