In From Asparagus to Zucchini
- 4 Tablespoons olive oil
- 1 1/4 tsp. salt
- 2 medium onions, chopped
- 6 medium potatoes, peeled, diced in 3/4 inch cubes
- 10 garlic cloves, chopped
- 3 cups coarsely chopped kale
- 1/2 Tablespoon red chili flakes or to taste
- black pepper to taste
Heat oil in soup pot; add onions, garlic, chili flakes and salt, and sauté until onions are translucent.
Add potatoes and enough water to cover by 4 inches. Bring to a boil and cook, covered, until potatoes are about 1/2 done (check at 10 minutes).
Add kale and cook, uncovered until potatoes are tender, 10- 15 minutes. Puree soup in blender, food processor or hand blender. Season with pepper to taste.