- 1 medium onion, finely diced
- 1 garlic clove, minced
- 1 tbsp. olive oil
- 6 medium potatoes, peeled and thinly sliced
- 1 ½ tsp. salt
- 1/2 tsp. white pepper
- 1 lb. kale, chard, or collards, washed and trimmed
- In a large soup pot over medium-high heat, heat the oil.
- Add onions and garlic and saute for 3 minutes.
- Add potatoes and saute, stirring constantly, for 3 more minutes.
- Add 2 quarts of cold water and bring the soup to a boil.
- Simmer the soup for another 10 minutes or until the potatoes are falling apart.
- Puree the soup. Season with salt and white pepper.
- Return the soup to medium heat and warm.
- Stack the kale leaves, roll them into a thick “cigar,” and cut the cigar into slices to yield neat shreds.
- Add the shredded greens and simmer for 5 minutes or until the greens are bright green and tender.
- Makes 6-8 servings.