Potato Kale Soup
4 tablespoons olive oil2 medium onions, chopped
10 cloves of garlic, chopped
1/2 tablespoons red chile flakes or to taste
1 1/4 teaspoons salt
6 medium potatoes, peeled and diced into 3/4″ 3 cups coarsely chopped kale
black pepper
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Heat oil in soup pot; add onions, garlic, chile flakes, and salt and saute until onions are translucent. Add potatoes and enough water to cover by 4 inches. Bring to a boil and cook, covered, until potatoes are about half done. Add kale and cook, uncovered, until potatoes are tender, 10-15 minutes. Puree soup in blender or food processor. Season with pepper to taste. Makes 6-8 servings.
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Recipe from the excellent book: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, Third Edition
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