4 cups (300g) firmly packed kale leaves, sliced in ribbons
Salt and white pepper to taste
2 cups (480mL) milk (dairy, soy, rice, etc.)
In a 3- or 4-quart (2.8 to 3.8L) pot, heat oil and sauté leeks and
onions for 4 minutes on low heat. Do not brown them.
Add potatoes, stock water, thyme, and caraway seed and bring to a boil,
Lower heat, cover pot, and cook about 20 minutes, until potatoes are
Add kale, salt, and pepper. Cover and cook 10 minutes longer or until
kale is tender.
Add milk to taste, adjust seasonings, simmer 5 minutes longer (without
boiling), and turn off the heat.
Recipe by Gail (Golda) Simon
Serving Size 1 serving
Calories from Fat 46 (26%)
% Daily Value*
8%Total Fat 5g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2.5g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.