Kale, Sweet Potato And Pasta Soup

• 1 pound kale, mustard greens, collards or turnip greens (12 cups lightly packed)
• 12 cups pork or chicken stock, or a 50-50 mixture of stock and water
• 2 sweet potatoes (1 pound), peeled and cut into 1/2-inch dice (about 3 1/2 cups)
• 1 1/2 teaspoons salt (more or less depending on the saltiness of the stock)
• 3/4 cup small pasta (pastina, tubettini or small bow tie)

1. Cut the stems of the kale or other greens into 1/2-inch pieces and the leaves into 1 1/2-inch pieces.
2. Wash and drain greens, and place in a large stockpot with the stock and the sweet potatoes.
3. Bring to a boil, add the salt, reduce heat, cover, and boil gently for 20 minutes.
4. Add the pasta, and cook, covered, for another 10 minutes.
5. Serve.

kale, pork, sweet potatoes, salt, pasta

Taken from cooking.nytimes.com/recipes/9537 (may not work)