Curly Kale and Potato Soup - curly

Method

• Remove the tough stems from the leaves of: 1 large bunch of kale, curly or Russian.
• Wash, drain well, and coarsely chop.
• Heat in a heavy soup pot: 1/4 cup extra-virgin olive oil.
• Add: 2 onions, sliced thin.
• Cook over medium heat, stirring occasionally, until soft, tender, and slightly browned, about 12 minutes.
• 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).
• When the onions are cooked, stir in: 4 garlic cloves, chopped.
• Cook the garlic for a couple of minutes, then add the potatoes and chopped kale.
• Stir, then add: A large pinch of salt.
• Cook for 5 minutes, stirring occasionally.
• Pour in: 6 cups chicken broth.
• 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.
• Slice 1/2 pound linguica, chorizo, or a spicy garlic sausage.
• Brown in the oil before adding the onions; remove when brown.
• Add to the soup with the kale.
• Garnish with croutons.
• Cut bread into 1/2-inch cubes, toss with olive oil and salt, and bake until golden in a 350F oven, about 12 minutes.
• Add 1 1/2 cups cooked white beans 10 minutes before the soup is finished.