1 tablespoon olive oil
1 onion, chopped
8 cups turkey or chicken stock
8 potatoes, peeled and sliced
6 cloves garlic, peeled, root ends trimmed **
1 bunch kale, trimmed, washed and thinly sliced
salt, to taste
freshly ground black pepper, to taste
** 1 small clove Garlic = 1/2 to 1 teaspoon minced
1 medium-size clove Garlic = 1 to 1 1/2 teaspoons minced = 5 g / .18 oz
1 large clove Garlic = 2 to 2 1/2 teaspoons minced
1/8 teaspoon Garlic powder = 1 clove Garlic
1 teaspoon bottled minced garlic = 2 medium cloves, minced
In a heavy stockpot, heat oil over medium heat.
Add onions and salt until softened (5 to 10 minutes)
Add turkey, potatoes and garlic and bring to a boil.
Reduce heat to low and simmer, uncovered, until potatoes are tender (10 to 15 minutes)
With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork.
Return to the soup and bring to a simmer.
Stir in kale, a handful at a time. Simmer until the kale is tender. (5 minutes)
Season with salt and pepper.