A hearty vegetarian kale and potato soup with a spicy kick from a dried red chile pepper.

Kale and Potato Soup with Red Chile

1 bunch kale
3 tablespoons virgin olive oil
1 medium red or yellow onion, diced into 1/2-inch squares
6 cloves garlic, peeled and sliced
1 small dried red chile, seeded and chopped, or 1/2 teaspoon red pepper flakes
1 bay leaf
1 teaspoon salt
4 medium red potatoes (about 1 pound), scrubbed and diced into 1/2-inch cubes
2 teaspoons nutritional yeast (optional)
7 cups water or stock
Pepper
Sour cream for accompaniment (optional)

1. Using a sharp knife or kitchen shears cut the ruffled kale leaves off their stems, which are very tough and take a long time to cook. Cut the leaves into pieces roughly 2 inches square, wash them well, and set them aside.
2. Heat the olive oil in a soup pot, add the onion, garlic, chile, bay leaf, and salt, and cook over medium to high heat for 3 or 4 minutes, stirring frequently. Add the potatoes and the yeast, if using, plus a cup of the water or stock. Stir together, cover, and cook slowly for 5 minutes.
3. Add the kale, cover, and steam until it is wilted, stirring occasionally. Pour in the rest of the water or stock, bring to a boil, and then simmer slowly, covered, until the potatoes are quite soft, 30 to 40 minutes.
4. Use the back of a wooden spoon to break up the potatoes by pressing them against the sides of the pot, or puree a cup or two of the soup in a blender and return it to the pot. This will make a unifying background for the other elements.
5. Taste the soup for salt and add a generous grinding of black pepper. If possible, let the soup sit for an hour or so before serving to allow the flavors to further develop. If desired add a dollop of sour cream to each serving.

Makes 4 to 6 servings.

Recipe provided courtesy Leafy-Green.org.