From The Greens Cook Book by Deborah Madison and Edward Espe Brown
The Stock:
The ingredients of this soup supply plenty of flavor, so use water to prepare a simple stock using the stems of the kale.
For the Soup:
1 bunch Kale
3 TB Extra Virgin Olive Oil
1 medium Red or Yellow Onion, diced into 1/2" squares (use one of the larger onions from this week's share)
6 cloves Garlic, peeled and sliced
1 small dried Red Chili, seeded and chopped or 1/2 tsp Chili Flakes
1 Bay Leaf
1 tsp Salt
4 medium Red Potatoes (about 1 lb), scrubbed and diced into 1/2" cubes
2 tsp Nutritional Yeast (optional)
7 cups Water or Stock
Pepper
Creme Fraiche or Sour Cream (optional)
Using a sharp knife, cut the kale leaves off their stems. Cut the leaves into pieces roughly 2" square, wash them well, and set them aside. Heat the olive oil in a soup pot, add the onion, garlic, chili, bay leaf and salt, and cook over medium-high heat for 3 to 4 minutes, stirring frequently. Add the potatoes and the yeast, if using, plus a cup of the water or stock. Stir together, cover and cook slowly for 5 minutes. Add the kale, cover, and steam until it is wilted, stirring occasionally. Pour in the rest of the water or stock, bring to a boil, then simmer slowly, covered, until the potatoes are quite soft, 30 to 40 minutes. Use the back of a wooden spoon to break up the potatoes by pressing them against the sides of the pot, or purée a cup or two of the soup in a blender and return it to the pot. This will make a unifying background for the other elements. Taste the soup for salt and add a generous grinding of black pepper. If possible, let the soup sit for an hour or so before serving to allow the favors to further develop. Serve the soup hot without any garnish, or with a spoonful of creme Fraiche or sour cream if desired.