Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 bn Kale, washed
1 Clove garlic, minced
1/2 md Onion, coarsely chopped
2 tb Oil
1 1/2 c Chicken stock or bouillon
4 md Potatoes, quartered
1 Stalk celery, chopped
Sour cream (garnish)

Cut the kale leaves into 1/2-inch-wide strips. Blanch them in lightly
salted boiling water for one minute. Set aside.

Saute the garlic and onion in the oil until lightly browned. Add the
chicken stock, potatoes, celery, and blanched kale. Simmer together
until potatoes fall apart and lose their shape. Stir; season with
salt and pepper, garnish with sour cream and serve.

Source: "Recipes from a Kitchen Garden" by Renee Shepherd Fran
Raboff.

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