Potato Kale Soup
Heather thinks this soup is even better the next day, or made early and heated again just before serving. Serves 4.
1 bunch kale
4 TB oil
salt & pepper
1 medium onion diced
3 cloves garlic minced
1/2 lb. spicy sausage, crumbled or chopped - optional
red pepper flakes to taste
4 medium potatoes, cut into 1-inch cubes
1 quart milk
Wash kale and strip leaves from stems. Chop the kale leaves nice and small. Heat one tablespoon of the oil in a large stockpot over medium-high heat. Add one clove of the minced garlic, and saute for one minute. Add kale with a pinch of salt and saute until bright green. Remove kale to another bowl.
Heat the rest of the oil in the same pot, add onions and remaining garlic with (optional sausage), salt, pepper and red pepper flakes to taste. Saute until fragrant and browning, about 5-10 minutes. Add potatoes and saute briefly together. Add water to just cover potatoes. Bring to a boil and simmer until the potatoes are falling apart tender. Remove from the heat and mash the potatoes with the back of a spoon to make a thick base. Add kale and enough milk to make a creamy soup; taste for salt and pepper. Bring to a very gentle simmer and cook about 15 minutes longer.