Title: Austrian kale
 Categories: Vegetables
      Yield: 4 Servings
 
      2 bn Kale, washed
      1    Clove garlic, minced
    1/2 md Onion, coarsely chopped
      2 tb Oil
  1 1/2 c  Chicken stock or bouillon
      4 md Potatoes, quartered
      1    Stalk celery, chopped
           Sour cream (garnish)
 
  Cut the kale leaves into 1/2-inch-wide strips. Blanch them in lightly
  salted boiling water for one minute. Set aside.
  
  Saute the garlic and onion in the oil until lightly browned. Add the
  chicken stock, potatoes, celery, and blanched kale. Simmer together
  until potatoes fall apart and lose their shape. Stir; season with
  salt and pepper, garnish with sour cream and serve.