101 Classic Cookbooks

serves 4 to 6
This is a Portuguese recipe where cabbage is often substituted for the kale.

1 bunch of kate (about a pound)
2 pounds of potatoes
2 quarts of water
1 tsb. salt
Extra-virgin olive oil

Remove the stems from the kale, wash the leaves, and cut them into thin strips (chiffonade). You should have 6 to 8 cups.
Peel the potatoes and chop them very fine.
Bring the water to a boil with the salt.
Add the potatoes, return to a boil, and cook for 2 minutes, covered.
Add the kale and cook 2 minutes more.
Taste for seasoning and serve with a splash of olive oil.

NOTE: The ratio of kale to potatoes really doesn’t matter. If you slice the potatoes, they will need to cook a little longer. You can puree this soup and also add chicken stock and sausage if you want to.