- 4 Potatoes floury, peeled and diced
- 1 large Onion peeled and finely sliced
- 450 g Spring Greens or Curly Kale cut finely
- Salt and Pepper
- 2 Tablespoons Olive Oil
Put 1 litres of water (the original recipe suggests Spring Water, but I used tap) in a large pan, with the diced potatoes and sliced onions, bring up to the boil and then add plenty of salt.
Turn down to a brisk simmer and cook until the potatoes are totally tender. Mash some of the potatoes into the broth to thicken it, add some salt and pepper and the olive oil.
Bring up to the boil again and add the finely chopped Brassica. Rapidly boil for about 4 minutes.
Turn off the heat and taste once more for seasoning. Serve, steaming hot, in large bowls with some bread and pepper sauce.
Calories: 241kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 14mg | Potassium: 952mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 34mg | Iron: 2mg