Kale and Potato Soup

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1 bunch kale (about 1 lb)
2 lbs boiling potatoes
1 teaspoon salt
2 quarts boiling water
freshly ground black pepper to taste


1. Remove the stems from the kale, wash the leaves and cut them into a chiffonade (shredded leaves). You should have about 6 to 8 cups.

2. Peel the potatoes and chop them up very fine.

3. Bring the water to a boil with the salt. Add the chopped potatoes, return to a boil, and cook for 2 minutes, covered.

4. Add the kale and cook 2 minutes more.

5. Add pepper (and possibly salt) to taste.

Makes 6 servings.

Nutrition facts per 1 serving: 157 calories, 1 g fat, 0 g saturated fat, 6 g proteins, 530 mg sodium, 35 g carbohydrates, 4 g fiber.

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