Cut the kale leaves into 1/2-inch-wide strips. Blanch them in lightly
salted boiling water for one minute. Set aside.
Saute the garlic and onion in the oil until lightly browned. Add the
chicken stock, potatoes, 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.
Source: "Recipes from a Kitchen Garden" by Renee Shepherd & Fran Raboff.
Posted to MM-Recipes Digest V3 #196
Date: Sat, 13 Jul 1996 15:36:53 GMT
From: Linda Place <placel@worldnet.att.net>
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