Ingredients

makes 2 quarts; 4 to 6 servings

　　1 large bunch of kale, curly or Russian

　　1/4 cup extra-virgin olive oil

　　2 onions, sliced thin

　　1 pound potatoes (Yellow Finn or Yukon Gold)

　　4 garlic cloves, chopped

　　A large pinch of salt

　　6 cups chicken broth

　　Extra-virgin olive oil

　　Parmesan or other hard cheese, freshly grated

　　

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.

　　

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.

　　The Art of Simple Food