Kale & Potato Soup

We made this with the kale that was in the box a few weeks ago, and everyone loved it.

• 6 cups water
• 3 med-large potatoes, peeled & diced
• 2 tbsp olive oil
• 1 onion chopped
• 4 cups chopped kale
• 1-2 tsp Gremolata *recipe to follow
• 3 cloves garlic chopped
• 2 cups chicken stock
• grated Parmesan to taste

1. In a medium saucepan, boil potatoes in the water 10 - 12 minutes, until tender and take off heat.
   


2. In a medium skillet heat oil and sauté onion until translucent.
   
3. Add the chopped kale and continue to sauté for 5 - 8 minutes.
   


4. Add the Gremolata and garlic ... sauté 2 - 3 minutes.


5. With a slotted spoon take half of the potatoes and add to kale.


6. Add stock and cook on medium for 10 minutes or until tender.
7. Add kale mixture back to the potato and water, simmer for another 10 minutes or until hot enough.
8. Serve with grated Parmesan ... Enjoy!

Gremolata

This makes about a cup. We use it in almost every Italian based recipe we do, especially pasta sauces.

• 1 cup sea salt - course
• 3 tbsp of lemon zest
• 3/4 cup whole garlic
• 2 tbsp whole or fresh ground black pepper
• 2 tbsp fresh sage
• 1/4 cup fresh rosemary

1. Combine in food processor or coffee / spice mill and grind to a fine powder.
2. Cover and store in the fridge.