Traditionally served as a soup, this kale and potato combination is also served as a thick stew where potatoes and carrots are mashed and thickened by a flour-water paste.
- 2 litres water + water for cooking potatoes
- 500 g kale leaves, cut into 1 cm wide strips, stalks cut into small pieces
- 500 g potatoes, cooked, mashed
- 100 g beans, cooked and coated in 1 tablespoon of lard or pork fat (optional)
- 1 carrot, diced (optional)
- 6 garlic cloves, crushed, mashed
- 2 tbsp flour mixed in 4 tbsp water (optional)
- 2 tsp black pepper
- 1 tsp + 1 tsp salt
Cook the potatoes and, if using, the carrots in salted water, drain, crush with a wooden spoon.
Blanch the kale strips in hot water, cook for a couple of minutes to soften them. Drain the kale water into the potato pot, add the kale stalks and garlic, cook for 15 minutes. Add the kale strips, seasonings and, if using, the beans. Simmer over low heat for 15 minutes.
For a thick soup stir in the flour-water paste.