| 1 | Heat water in large pan. |
| 2 | Meanwhile, with sharp knife, remove stems of ruffled kale leaves. |
| 3 | Chop stems into 1-inch long pieces and add them to the water. |
| 4 | Cut leaves into pieces about 2-inch square, wash well and set aside. |
| 5 | Scrub and peel potatoes and add peels to heating water along with ?teaspoon salt and 1 bay leaf. |
| 6 | When water boils, lower heat and let it simmer while you assemble remaining ingredients. |
| 7 | Cut peeled potatoes into pieces about ?inch square. |
| 8 | Heat oil in soup pot, add onion, garlic, red pepper flakes and remaining bay leaf. |
| 9 | Cook over medium-high heat 3 or 4 minutes, stirring frequently, then season with salt. |
| 10 | Stir in potatoes and 1 cup strained simmering stock. |
| 11 | Cover and cook slowly 5 minutes. |
| 12 | Add kale, cover again and steam until leaves are wilted, stirring once or twice. |
| 13 | Strain remaining stock into soup pot. |
| 14 | Bring to boil, reduce heat and simmer slowly, covered, until potatoes are soft, about 30 minutes. |
| 15 | Use back of wooden spoon to break up potatoes by pressing them against sides of pot or puree 1 or 2 cups soup in blender and return it to pot to make unifying background for other elements. |
| 16 | Taste soup and season to taste with salt and generous grinding of pepper. |
| 17 | If possible, set soup aside 1 hour to allow flavors to merge and develop even further, then serve with light sprinkling of parsley. |
| 18 | Deborah madison, "prodigy guest chefs cookbook" |
