Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine the potato, garlic, and 2 cups stock in a medium saucepan on medium-high heat. cook until the potato is soft, about 15 minutes. allow to cool slightly. (this step can be done up to 2 days in advance.). while the potato mix is cooking, cook the kale and remaining stock with marjoram (or oregano) and bay leaf. simmer until tender, about 10 minutes. remove bay leaf. purée the potato mixture. the mixture will be thick. stir into the simmering kale mixture, season with salt and pepper and heat through. serve immediately.

Target recipe: peel and slice potatoes. chop onions and celery. saute these ingredients in 1 1/2 tablespooons of butter. add boiling water, enough to cover. add salt and bay leaf. boil the veggies until the potatoes are tender. remove bay leaf. put them through a ricer or blender. beat into the potato mixture 2 tablespoons butter. thin the soup with your choice of milk, cream or chicken stock. add salt and pepper to taste. add worcestershire sauce. stir and bring to near boil. serve garnished with parsley and chives.