July 12, 2012

Kale and Potato Soup

from Chez Panisse Vegetables, Alice Waters

A friend gave me Chez Panisse Vegetables and The Art of Simple Cooking, both by Alice Waters, as gifts years ago. Both are now such important parts of my cookbook collection. Chez Panisse Vegetables, like the similarly titled Chez Panisse Fruit, is organized alphabetically by plant so you can look up, say, brussels sprouts when they are in season and learn the best way to prepare them and some simple recipes that include them. This is one of our favorite ways to use kale in the summer and fall. Waters says that this is a Portugese recipe called caldo verde, and that in Portugal cabbage is often substituted for kale. We used part kale and part cabbage this time, having some of each. 

1 bunch kale (about 1 lb.)
2 lbs. potatoes
2 quarts water
1 t salt
optional: 1 garlic sausage, or sweet or hot italian sausage, cooked separately
e-v olive oil

Remove stems from kale, cut leaves into a chiffonade, and wash them.

Peel potatoes and chop them up very fine. Bring the water and salt to a boil. Add chopped potatoes, return to a boil, and cook for 2 minutes, covered. Add the kale and cook 2 minutes more. Taste for seasoning. If desired, serve with sliced garlic sausage heated briefly in the soup and a splash of olive oil.

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