Here’s an old favorite for Julie. We made this for the infamous vegetarian Thanksgiving dinner in 1991.
1 T butter or olive oil
1 large onion, diced
2 large potatoes
5 C water or stock, divided
1 large bunch of kale, washed, stemmed, and chopped
1-2 t tamari or soy sauce
Fresh-ground black pepper
3 cloves garlic, minced
In a dutch oven or large pot, saute the onions in the oil or butter until golden. Add the potatoes and 2 C of the water or stock. Cover and simmer for about 5 minutes, until the potatoes can be pierced easily with a fork.
Meanwhile, in another pot, steam the kale until it’s done.
Puree about half of the potatoes with the remaining 3 C of water or stock, then combine all the ingredients in the large pot and heat over medium flame (simmer gently, don’t boil).
Serves 4 to 6.