Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 bunches | Kale, washed |
| 1 \N | Clove garlic, minced |
| ½ medium | Onion, coarsely chopped |
| 2 tablespoons | Oil |
| 1½ cup | Chicken stock or bouillon |
| 4 mediums | Potatoes, quartered |
| 1 \N | Stalk celery, chopped |
| \N \N | Sour cream (garnish) |
Cut the kale leaves into ½-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside.
Saute the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.
Source: "Recipes from a Kitchen Garden" by Renee Shepherd & Fran Raboff.