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Simple Kale & Potato Soup — Weeknight Dinner Recipes from the Kitchn
Ingredients
  • 1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt
  • 2 cups vegetable stock, chicken stock, or water
  • ½ bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan
  • 1 teaspoon lemon juice or cider vinegar
  • 1 to 2 large eggs, depending on your appetite
  • Salt and pepper
  • Grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve
Steps
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