On the first cool day for our five star crew, I wanted something special for them at lunch. We have been eating new potatoes for weeks as I had gotten a half bushel from our neighbors. Lotta taters. This recipe is really fast because it uses leftovers. We served it with a fresh salad and corn muffins. All good.
1/2 pound of kale, chopped
one pound or so of cut up roasted new potatoes[maybe they were roasted with rosemary and carrots too]
5 cups of chicken/rooster or vegetable stock, heated
one huge Spanish onion, chopped
one big clove of Elephant Garlic, chopped
one or two Tablespoons of freshly grated ginger
butter or olive oil
salt pepper marjoram thyme
You know the drill, saute the onion first because it takes longer, then add the garlic and ginger and saute till you swoon from the delicious aroma or the crew comes in to see what's cooking, whichever comes first. Add the herbs now too, if you like.
Add the chopped up kale and saute til tender, then the roasted potatoes, saute some more, then the stock, then the seasonings. Cook for a while til heated through, then blend up half to 3/4 of it to make creamy. Or add cream or whole milk if you want.
Call the crew in for lunch.