Potato-Kale Chowder Recipe

1.5 tsp of salt
1 clove garlic; minced
2 c of kale; chopped
4 c of water
1 onion (medium); chopped

Place a medium-sized skillet with margarine over medium heat. When the margarine melts, stir in garlic and onions. Saute the kale mushrooms and add a dash of salt and pepper to season.

Pour in water and bring to a boil. Reduce the heat; and then let it simmer for about 6-8 minutes.

Stir the potatoes into the broth. Simmer ’til potatoes are tender. Ladle into a soup bowl and garnish with a sprig of parsley. Serve with crusty bread.

>> Potato-Kale Chowder Recipe