Sunday, May 10, 2009


From "Recipes from a Kitchen Garden" by Renee Shepherd & Fran Raboff.
Wash Kale leaves, then cut into 1/2-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside. Saute minced garlic and chopped onion in oil until lightly browned. Add stock, quartered potatoes, chopped cutting celery or celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.

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