4-6 servings.
Ingredients:
- 2 bunches kale
- 2 T. oil
- 1 medium onion, chopped
- 1-2 cloves garlic, minced
- 1 cup chicken (or other) stock
- 4 medium potatoes, quartered
- 1 stalk chopped celery (or celeriac)
- Salt & freshly ground black pepper
Steps:
- Cut kale leaves into 1⁄2 inch wide strips. Blanch in lightly salted boiling water 1 minute. Drain.
- Heat oil in skillet; add onion and garlic and sauté until lightly browned.
- Add chicken stock, potatoes, celery and blanched kale. Simmer until potatoes fall apart and lose their shape. Season with salt and pepper.
