Potato and Greens
2 c diced potatoes (about 1 pound)
1 clove garlic, cut in half
4 c water
2 c sliced dark leafy greens (escarole, chard, kale, chickory, wild greens)
1 t salt
1 c diced stale whole grain bread
2 T olive oil
Combine potatoes, garlic, and water in a soup pot and bring to a
boil. Cover and simmer until potatoes are not quite tender, 10 to
15 minutes. Add greens and salt to pot, cover, and cook 10 to 15
minutes longer, or until tender.
Remove from heat, add bread, cover, and let stand off the heat,
for 10 minutes. Stir in oil, season with lots of fresh ground
pepper, and serve.