Kale Soup with Soy and Lime

Recipe from How to Cook Everything, by Mark Bittman

(serves 4) time: 20 minutes
2 Tablespoons peanut oil
1 cup minced onion
2 Tablespoons minced garlic
4 cups stock, veg/chicken/beef or plain water
1 Tablespoon soy sauce
salt to taste
3 cups roughly chopped kale leaves (stripped from the stalks and well rinsed)
minced cilantro for garnish
1 jalapeno chili, stemmed and minced (optional)
1 lime

Place oil in a large, deep saucepan and turn heat to medium-high. Add the onion and cook, stirring occasionally, until it begins to brown, 5 -8 minutes. When the onion is tender and golden, add the garlic. Cook 1 minute then add the stock or water. Bring to a boil, turn the heat to low, add the soy sauce and taste for salt; add if necessary. Add the kale to the simmering broth and cook until it is nice and tender, about 10 minutes. Correct the seasoning, garnish and serve, with jalapeno and lime.