Just flew in from the weekend, and am checking to make sure my hair is still attached to my head.
It was a doozie. In every way. The good ways and the insane ways. How was yours?
And your weekend? How’d you fare?
Potato Kale Soup
In Food Rules, Michael Pollan encourages a diet where we "Eat Plants. Mostly Leaves." Which, in the case of this splendid soup is advice worth following. Super simple, filling, cheap, and healthy. Yes, mama. Your lucky day has come. This recipe is a great go-to meal for rainy days and busy nights and is kid and hubby approved. Enjoy!
2 tablespoons olive oil
1 small white onion, finely chopped
4 fresh garlic cloves, crushed
salt to taste
2 pounds Idaho potatoes, peeled and finely diced
4-5 cups chicken or vegetable broth
1 pound kale, finely chopped
Fresh ground pepper
In a large pot, heat the olive oil over medium heat, then toss in your onion and cook until tender. Add the garlic and thin sprinkle of salt. Cook about 30 seconds. Then add the potatoes, and just enough broth to cover the potatoes. Bring to a boil, add salt to taste. Once boiling, turn down the heat to medium-low and allow your soup to simmer for 30 minutes.
Toss the potato and soup mixture into a large blender and puree, or simply use a potato masher to really break up your potatoes. Stir the chopped kale into the soup, and allow to simmer and additional 10 minutes, leaving your pot uncovered this time. Salt and pepper, if needed. Serve with multigrain saltines, crusty bread, and giant spoons.