Pour enough olive oil into a large soup pot to cover the bottom. Over medium heat cook the onion, garlic, and chile flakes for several minutes, until the onion begins to soften, about 10 minutes. Add the potatoes, broth, and bay leaf and bring to a boil. Add the kale, reduce heat to a simmer, and cook until the kale is tender and the potatoes are soft, about 10-12 minutes. Remove the bay leaf. If a smoother texture is desired, blend with an immersion blender. Season to taste with salt and freshly ground black pepper.
Conscience doth make cowards of us all.
This page was last modified on 2011 December 20.