Curly Kale and Potato Soup

Preparation

1. Step 1

   Remove the tough stems from the leaves of: 1 large bunch of kale, curly or Russian.

   Step 2

   Wash, drain well, and coarsely chop.

   Step 3

   Heat in a heavy soup pot: 1/4 cup extra-virgin olive oil.

   Step 4

   Add: 2 onions, sliced thin.

   Step 5

   Cook over medium heat, stirring occasionally, until soft, tender, and slightly browned, about 12 minutes.

   Step 6

   While the onions are cooking, peel, cut in half, and cut into 1/4-inch-thick slices: 1 pound potatoes (Yellow Finn or Yukon Gold).

   Step 7

   When the onions are cooked, stir in: 4 garlic cloves, chopped.

   Step 8

   Cook the garlic for a couple of minutes, then add the potatoes and chopped kale. Stir, then add: A large pinch of salt.

   Step 9

   Cook for 5 minutes, stirring occasionally. Pour in: 6 cups chicken broth.

   Step 10

   Raise the heat, bring to a boil, then immediately reduce the heat to a simmer and cook for 30 minutes, or until the kale and potatoes are tender. Taste the soup and add more salt if necessary. Serve hot and garnish each serving with: Extra-virgin olive oil, Parmesan or other hard cheese, freshly grated.

2. Variations

   Step 11

   Slice 1/2 pound linguiça, chorizo, or a spicy garlic sausage. Brown in the oil before adding the onions; remove when brown. Add to the soup with the kale.

   Step 12

   Garnish with croutons. Cut bread into 1/2-inch cubes, toss with olive oil and salt, and bake until golden in a 350°F oven, about 12 minutes.

   Step 13

   Add 1 1/2 cups cooked white beans 10 minutes before the soup is finished.