Recipe - Eat Your Greens Soup

1 bn Kale
1 md Red or yellow onion, 1/2"
dice
6 Cloves of garlic, peeled and
cut or sliced up
1 small Dried red chilli, seeded &
chopped or
One half teaspoon Chili flakes, this really
isn't too hot, the soup
needs it!
1 Bay leaf
1 teaspoon Salt
4 md Red potatoes (about 1 lb),
scrubbed, 1/2" dice
2 teaspoon Nutritional yeast (opt)
7 cup Water or stock
Pepper
Nonfat yogurt (Horizon brand
is great, a lot like sour
cream)

For everyone who is fighting off the winter's end germs and illnesses,
here's a good NF soup adapted from the Greens cookbook:

Cut kale leaves off the stems(you can use the stems to make a stock if you
like)wash, and cut into 2" pieces. Cook the onion, garlic, chili, bay leaf
and salt in a little water to "saute" them 34 min. Add the potatoes,
yeast, and 1 cup water. Cover and cook slowly for 5 min. Add kale, cover
and steam till wilted. Pour in rest of water, bring to a boil, simmer
slowly, covered till potatoes are quite soft, 3040 minutes. Mash a cup or
so of the potatoes against the side or puree in a blender. Add salt and
pepper, let sit for an hour or so to develop flavors. Use yogurt for
garnish if you want.

Also for calzones...we put pizza/Italian style stuff inside, or black
beans/sweet potatoes or squash, or kale/onions/garlic. These fillings would
also be good in tortillas or pitas for the guy who needs lunches.
:) Like "World Wraps" the restaurant that turns world cuisine into
burritos. Posted to fatfree digest V97 #017 by Tim Bailey
tbailey@wolfenet.com on Mar 05, 1997