Kale and Potato Soup

From How to Cook Everything by Mark Bittman

1 large baking potato, cut into eighths

1 clove garlic, lightly smashed

5 cups chicken, beef, or vegetable stock or water, preferably warmed

About 3 cups roughly chopped kale leaves (stripped from the stalks and well rinsed before chopping)

1 tsp fresh marjoram or oregano leaves or ½ tsp dried marjoram or oregano

1 bay leaf

Salt and freshly ground black pepper to taste

Combine the potato, garlic, and 2 cups of the stock or water in a medium saucepan and turn the heat to medium-high. Cook until the potato is soft, about 15 minutes; cool slightly. At the same time, cook the kale in the remaining stock or water with the marjoram and bay leaf until tender, about 10 minutes. Remove the bay leaf. Puree the potato, garlic, and stock or water together; the mixture will be thick. Stir it into the simmering kale, season with salt and pepper, and heat through. Serve immediately.