A variation of Kale and Potato Soup I.
1 large baking (russet) potato, cut into eighths
1 clove garlic, lightly smashed
5 c broth or water
3 c coarsely chopped kale leaves
1 t fresh marjoram or oregano, or 1/2 t dried
1 bay leaf
salt and pepper, to taste
1. Combine the potato, garlic, and 2 cups of the broth or water in a medium saucepan and turn the heat to medium-high. Cook until the potato is soft, about 15 minutes; cool slightly. Transfer everything to a food processor or blender.
2. At the same time, or after you’ve transferred the potato mixture, cook the kale in the remaining 3 cups of broth or water with the marjoram or oregano and bay leaf for about ten minutes, or until the kale is tender. Remove the bay leaf.
3. Purée the potato mixture. The mixture will be thick. Stir it into the simmering kale, season with salt and pepper, and heat through. Serve immediately.