- 4 teaspoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium Yukon Gold potatoes, cut into 2-inch chunks
- 4 cups vegetable broth
- 1/2 pound kale, trimmed and thinly sliced
- 1 teaspoon curry powder
- 1/2 teaspoon black pepper or crushed red pepper flakes
- 1/2 teaspoon salt
Heat oil in a large saucepan over medium-high heat.
Add onion and sauté until soft, about 5 minutes.
Mix in garlic, potatoes and broth.
Bring to a boil and simmer for 20 minutes or until tender.
Using a potato masher, slightly mash potatoes, leaving some chunks.
Mix in kale, curry powder, pepper and salt.
Cover and simmer for 15 minutes or until kale is tender.