Potato And Kale Soup (Caldo Verde) Recipe

• 4 c. dark green kale
• 12 ounce. chicken bouillon
• 1/4 teaspoon black pepper

1. Wash the greens thoroughly, throw away tough stems and discolored leaves.
2. Pile greens (or possibly roll cabbage leaves); this can be done in food processor.
3. Add in to potatoes with bouillon.
4. Bring to a boil and fast simmer for about 10 min.
5. Don't over cook greens.
6. Stir in pepper and serve at once.
7. Makes 4 servings.

green kale, chicken bouillon, black pepper

Taken from cookeatshare.com/recipes/potato-and-kale-soup-caldo-verde-49962 (may not work)