Kale and Potato Soup


  • 1 bunch kale (about 1 pound)
  • 2 pounds boiling potatoes
  • 1 teaspoon salt
  • 2 quarts boiling water
  • additional salt to taste
  • freshly ground black pepper


Wash the kale well, remove the thick central stems, roll leaves into cylinders and cut into fine, thin strips (chiffonade).
Peel potatoes and dice very fine.
In a soup pot, bring water and salt to a boil. Add potatoes, return to a boil, and cook, covered, for 2 minutes.
Add kale and continue cooking for another 2 minutes. Taste for seasoning and add salt and pepper to taste.
Serve hot.


Chez Panisse Vegetables, Alice Waters