4 c. dark green kale
3 large potatoes, in 2-inch cubes
1 large carton chicken broth (or 2 cans)
1 tbsp. minced garlic
1/4 tsp. freshly cracked black pepper

Wash the greens thoroughly, discard tough stems and discolored leaves. Pile greens (or roll cabbage leaves); this can be done in food processor. Add to potatoes with bouillon.

Bring to a boil and fast simmer for about 10 minutes. Do not over cook greens. Stir in pepper and serve at once.

Makes 4 servings.