Kale and Potato Soup with Fresh Mint and Parsley
Author: Fabrizia Lanza
Recipe type: soup
Serves: 4 to 6 servings
- 10 cups water (we used 8)
- 1½ pounds kale, preferably lacinato or Tuscan, chopped into 2-inch pieces
- 1½ teaspoons fine sea salt
- 3 medium russet (baking) potatoes, peeled and cut into 1-inch pieces
- 1 garlic clove, peeled and smashed
- ½ cup finely chopped fresh mint leaves
- ½ cup finely chopped fresh flat-leaf parsley leaves
- ¼ cup extra-virgin olive oil
- Lemon for squeezing, optional
- Parmesan cheese for topping, optional
- Bring the water to a boil in a large pot.
- Add the kale and salt and cook over medium high heat, uncovered, for 15 minutes.
- Add the potatoes and cook until very tender, about 25 minutes.
- Remove from heat and stir in the garlic, mint, parsley and oil.
- Cover and let stand for 5 minutes for the flavors to meld.
- If desired, discard the garlic clove before serving (good idea).
- Add optional squeeze of lemon before serving.
- If desired, sprinkle with Parmesan cheese before serving.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2019/01/14/a-little-sicilian-soup-for-a-rainy-day/
3.2.2807