1mediumYukon Gold potato, peeled and thinly sliced
2cloves garlic, chopped
2cupsfrozen peas, thawed
2cups2 milk or non-dairy milk
1/2cupfresh parsley, chopped
1/2tsp.salt, to taste
1/4 tsp.white pepper, to taste
Wash and stem the kale. Chop stems and leaves into small pieces.
Melt oil in a large pot. Add kale stems, onion, and potato slices. Sauté over medium heat for about 10 minutes, until the stems and potato slices are soft when pierced with a knife and onions are translucent. Add garlic and kale leaves, then stir.
Cover pot and reduce heat to low. Let kale steam for about 5 minutes. Uncover and stir. Season with salt and pepper.
Put the peas and kale mixture into a blender and puree, adding milk as needed for a very smooth puree. Add chopped parsley and blend again until smooth. Serve with bread or crackers and cheese.