1 1/2 liters of beef broth
6 diced potatoes
Salt to taste
1 cabbage leaf, cut into ribbons
1/2 cup of finely chopped kale
3 soup spoons of olive oil
1 1/2 liters of beef broth
6 diced potatoes
Salt to taste
1 cabbage leaf, cut into ribbons
1/2 cup of finely chopped kale
3 soup spoons of olive oil
1
In a large pot, place the beef broth and cook the potato until it's very tender
2
Mash the still-warm potato in a food mill or potato ricer and set it aside separately from the broth and mashed potato
3
Return the broth to the pot, add the mashed potato and stir well
Season with salt, add the cabbage leaf and bring to a simmer
When the mixture comes to a boil, add the kale and olive oil
4
Cover the pot and let it cook over low heat for two minutes
Serve hot.
