Other greens to use: choi, rapini, collards, mustard greens, turnip greens.

2 T peanut oil, or vegetable oil
1 c onion, minced
2 T garlic, minced
1 bunch kale, stemmed and coarsely chopped
6 c chicken or vegetable stock
1 T soy sauce or fish sauce (nuoc nam)
1 fresh jalapeno pepper, minced, or 1/4 t dried hot pepper flakes, (optional)
1 lime, cut into eighths

1. Heat oil in a soup pot over medium heat. Add onion and cook, stirring occasionally, until tender and golden, and just beginning to brown, around 10 minutes.

2. Add the garlic. Cook for a couple of minutes. Add stock. Bring to a boil, lower the heat and add the soy sauce. Add kale to simmering broth and cook until it is tender to your liking, about 10 minutes. Taste for seasoning.

3. Serve hot, passing the minced jalapeno or hot pepper flakes and lime slices. Squeeze the lime slice to add the juice to the soup bowl, then drop the lime slice in.