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Ingredients
  • 2 Tbsp. olive oil
  • 1 large (11 oz.) yellow onion, chopped (about 2 cups)
  • 5 large garlic cloves, smashed
  • 1 lb. curly kale leaves (from 2 bunches), chopped (about 16 packed cups)
  • 5 cups lower-sodium vegetable broth
  • 4 oz. day-old sourdough bread, torn into 1-in. pieces (2 ½ cups)
  • 1 Tbsp. fresh lemon juice (from 1 lemon)
  • 2 tsp. kosher salt, plus more to taste
  • ¾ cup half-and-half
  • 2 oz. Parmesan cheese, grated (about ½ cup)
  • Kale Chips (recipe follows)
Steps
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