(by Bex O'Brian)
(Save all your stems and stalks; my favorite are kale stems, broccoli stalks, but spinach, collard, and kohlrabi work too, and in any combination.)
2 handfuls of stalks and stems
skins of 2 large potatoes
a pat or two of butter
1 organic bouillon cube
chicken or vegetable broth (homemade is best)
salt, to taste
optional: sour cream or mayonnaise
Add all vegetables, butter and bouillon cube to a pan.
Pour in broth just to cover.
Cover pan and cook over low heat until the stems and stalks are very soft.
(This can take a while. Check to make sure the broth hasn't evaporated completely.)
When vegetables are soft and there's very little broth left, let cool a few minutes.
Pulse in a food processor or with a hand-held mixer.
Check for salt.
Optional: Stir in sour cream or mayonnaise.
Lovely on buttered toast, or as a side dish.
(Read Doodlebugs, the story that accompanies this recipe.)