When strange produce attacks

CSA members often wonder what to do with all the produce they receive. Sue Maas of south Minneapolis uses this recipe to deal with large volumes of kale.

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1/4 cup butter

4 cups broth

1 cup chopped onion

11/2 pounds cubed potatoes

11/2 pounds kale, peeled from stems and chopped

2 tsp. wine vinegar

In a large saucepan, melt butter and cook onions until soft. Add broth and potatoes. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes. Puree if desired. Add kale, salt, pepper and vinegar. Simmer for 10 minutes until the kale is tender.