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1
HEAT WATER IN LARGE PAN.
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2
Meanwhile, with sharp knife, remove stems of ruffled kale leaves.
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3
Chop stems into 1-inch long pieces and add them to the water.
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4
Cut leaves into pieces about 2-inch square, wash well and set aside.
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5
Scrub and peel potatoes and add peels to heating water along with 1/2 teaspoon salt and 1 bay leaf.
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6
When water boils, lower heat and let it simmer while you assemble remaining ingredients.
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7
Cut peeled potatoes into pieces about 1/2-inch square.
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8
Heat oil in soup pot, add onion, garlic, red pepper flakes and remaining bay leaf.
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9
Cook over medium-high heat 3 or 4 minutes, stirring frequently, then season with salt.
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10
Stir in potatoes and 1 cup strained simmering stock.
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11
Cover and cook slowly 5 minutes.
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12
Add kale, cover again and steam until leaves are wilted, stirring once or twice.
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13
Strain remaining stock into soup pot.
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14
Bring to boil, reduce heat and simmer slowly, covered, until potatoes are soft, about 30 minutes.
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15
Use back of wooden spoon to break up potatoes by pressing them against sides of pot or puree 1 or 2 cups soup in blender and return it to pot to make unifying background for other elements.
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16
Taste soup and season to taste with salt and generous grinding of pepper.
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17
If possible, set soup aside 1 hour to allow flavors to merge and develop even further, then serve with light sprinkling of parsley.
