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Kale and Potato Soup
serves 4-6

1 bunch kale
3 tbsp olive oil
1 medium onion, diced
8 cloves garlic, chopped
1/2 tsp red chili flakes
1 bay leaf
1 tsp salt
4 red potatoes, diced (about 1 pound)
2 tsp nutritional yeast (optional)
7 c water
black pepper

Using a sharp knife, cut the tough stems from the kale and then
cut the leaves into pieces about 2 inches square. Wash well and
set aside.

Heat oil in a soup pot, add onion, garlic, chili, bay leaf and
salt. Cook over medium high heat for 3-4 minutes, stirring frequently.
Add the pototoes and the nutritional yeast, if using, and a cup of
water. Stir together and cook slowly for 5 minutes.

Add kale, cover and steam until it is wilted, stirring occasionally.
Pour in the reat of the water, bring to boil, then simmer slowly,
covered, until the potatoes are quite soft, 30-40 minutes.

Using the back of a wooden spoon, break up some of the potatoes to
thicken the soup. Taste for salt and add a generous grinding of
black pepper. Allowing the soup to sit for at least an hour will
improve the flavors. Refrigerating overnight and reheating will
further develop them.


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