If you're looking for a healthy soup that is open to interpretation, look no further than Alice Water's recipe for Curly Kale and Potato Soup. Adapted from one of my favorite cookbooks, The Art of Simple Food, this soup will leave you warm and toasty on a gloomy day. I've never cooked with kale before so I was pleasantly surprised to find out that it bared no resemblance to how I imagined it - tough, bitter and hard to swallow. Instead, it mellowed out and became a delectable companion to the potatoes. Not to mention, I've heard it's really good for you!
If you're not a vegetarian and want to serve this soup as a main course I suggest sauteeing some italian chicken sausage and tossing bite-size pieces into the soup.
Curly Kale and Potato Soup
Adapted from The Art of Simple Food by Alice Waters
1/4 cup extra virgin olive oil
2 onions, sliced thin
4 cloves garlic, minced
1 bunch of kale, tough center stem removed and leaves chopped
1 lb. Yukon gold potatoes, peeled and sliced into 1/4″ rounds
2 quarts chicken broth
Kosher salt, to taste
Fresh nutmeg, to taste (optional)
Shaved Parmesan Reggiano cheese, for garnish
1. In a heavy soup pot or enamel cast iron Dutch oven, heat olive oil over medium heat. Add onions, stir to coat with oil, and cook for 10 to 12 minutes, until soft and just starting to caramelize. Stir in garlic and cook for another minute. Add kale and potatoes, and stir to coat with oil. Cook for a couple minutes, then add broth. Bring broth to a simmer, reduce heat and cook for 30 minutes, or until potatoes are cooked through.
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