INGREDIENTS:

1 bunch kale, stems removed, leaves rolled and thinly sliced, then chopped  
2 pounds boiling potatoes
1 teaspoon salt
1 litre carton of soup broth
freshly ground black pepper

COOKING INSTRUCTIONS:

Bring the broth the the boil. Add the chopped potatoes, return to a boil, and cook for 2 minutes, covered. Add the kale and cook 2 minutes more. Add pepper.  Simmer, covered for 10 – 15 minutes until potatoes are done.

The flavor is even better the next day so try to make it a day ahead and just reheat at serving time.