The recipe is from Mark Bittman’s How to Cook Everything. He notes it’s frequently spiked with spicy sausage. Due to the pallid potatoes, bland kale and faded marjoram I had, I could see it needs something extra. For leftovers, a non-dairy cream might help.
1 large potato chopped
1 garlic clove
2 cups veggie stock
Cook until tender then puree.
1 teaspoon of marjoram
1/4 teaspoon black pepper
2 cups of veggie stock
3 cups of kale leaves (chopped off stalk and well-rinsed)
Cook 10 minutes.
Mix with other half.
