Kale and Potato Soup

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{"ops":[{"insert":"1 bunch kale (about 1 lb)"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 lbs boiling potatoes"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 teaspoon salt"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 quarts boiling water"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"Freshly ground black pepper to taste"},{"attributes":{"list":"bullet"},"insert":"\n"}]}


{"ops":[{"insert":"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.\n\n2. Peel the potatoes and chop them up very fine.\n\n3. Bring the water to a boil with the salt. Add the chopped potatoes, return to a boil, and cook for 2 minutes, covered.\n\n4. Add the kale and cook 2 minutes more.\n\n5. Add pepper (and possibly salt) to taste.\n\n"},{"attributes":{"italic":true},"insert":"Makes 6 servings."},{"insert":"\n\nNutrition facts per 1 serving: 157 calories, 1 g fat, 0 g saturated fat, 6 g proteins, 530 mg sodium, 35 g carbohydrates, 4 g fiber.\n"}]}

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