Ingredients:
- 4 tablespoons olive oil
- 2 medium onions, chopped
- 10 cloves garlic, chopped
- 1/2 tablespoon red chile flakes or to taste
- 1 1/4 teaspoons salt
- 6 medium potatoes, peeled and diced into 3/4 inch cubes
- 3 cups coarsely chopped kale
- black pepper
Directions:
Heat oil in soup pot; add onions, garlic, chile flakes, and salt; saute until onions are translucent. Add potatoes and enough water to cover by 4 inches. Bring to boil and cook, covered until potatoes are about half done. Add kale and cook, uncover until potatoes are tender about 10-15 minutes. Puree soup in blender or food processor. Season with pepper to taste. Makes 6-8 servings.
From: Asparagus to Zucchini cookbook