Austrian Kale

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Austrian Kale

 

2 bunches kale, washed

1 clove garlic, minced

1/2 medium onion, coarsely chopped

2 tablespoon oil

1 1/2 cups stock

4 medium potatoes, quartered

1 stalk celery, chopped

sour cream, for garnish

 

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 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.