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1
Remove the tough stems from the leaves of: 1 large bunch of kale, curly or Russian.
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2
Wash, drain well, and coarsely chop.
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3
Heat in a heavy soup pot: 1/4 cup extra-virgin olive oil.
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4
Add: 2 onions, sliced thin.
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5
Cook over medium heat, stirring occasionally, until soft, tender, and slightly browned, about 12 minutes.
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6
While the onions are cooking, peel, cut in half, and cut into 1/4-inch-thick slices: 1 pound potatoes (Yellow Finn or Yukon Gold).
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7
When the onions are cooked, stir in: 4 garlic cloves, chopped.
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8
Cook the garlic for a couple of minutes, then add the potatoes and chopped kale.
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9
Stir, then add: A large pinch of salt.
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10
Cook for 5 minutes, stirring occasionally.
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11
Pour in: 6 cups chicken broth.
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12
Raise the heat, bring to a boil, then immediately reduce the heat to a simmer and cook for 30 minutes, or until the kale and potatoes are tender.
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13
Taste the soup and add more salt if necessary.
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14
Serve hot and garnish each serving with: Extra-virgin olive oil, Parmesan or other hard cheese, freshly grated.
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15
Slice 1/2 pound linguica, chorizo, or a spicy garlic sausage.
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16
Brown in the oil before adding the onions; remove when brown.
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17
Add to the soup with the kale.
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18
Garnish with croutons.
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19
Cut bread into 1/2-inch cubes, toss with olive oil and salt, and bake until golden in a 350F oven, about 12 minutes.
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20
Add 1 1/2 cups cooked white beans 10 minutes before the soup is finished.
