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Author Notes: This recipe is from Madhur Jaffrey's "World of the East Vegetarian Cooking" the book that saved my life in the late '70's. I made it this evening and my kids said it reminded them of callaloo. Well, it's not callaloo but if you're far from T&T, and have no source for dashin, this will get you through a cold winter night! Note: it may seem like a lot of garlic, but it cooks down and adds a sweetness to the soup. I serve it with salad and a crusty bread. —Tashipluto
Serves 6+ leftovers
cups Chopped kale, firmly packed (I just use one whole bunch, a bit more than 2 cups)
Garlic cloves, peeled
tablespoon Olive oil
Freshly ground pepper
- Dice the potatoes to 3/4" dice. Peel and coarsely chop onion. Chop kale.
- Put all ingredients except olive oil and pepper in a large soup pot. Add 6 cups of water and bring to a boil
- Lower heat, cover, and simmer gently for 1 hour, 15 minutes, or until all veggies are soft.
- Using an immersible blender, purée until smooth. Alternatively, allow to cool and blend in batches in a food processor or blender.
- Taste for seasoning. Just before serving, add olive oil and pepper.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens