Ingredients

1 tablespoon olive oil

1 medium red onion, chopped

3 tablespoons slivered garlic (about 9 cloves)

3 jalapeño peppers, minced

2 chipotle peppers in adobo, seeded and minced

1-1/2 pounds all-purpose potatoes, peeled, quartered lengthwise, and thinly sliced crosswise

1-1/4 teaspoons salt

2 bunches kale (24 ounces), tough ends trimmed, finely shredded (about 20 cups loosely packed)

1 can (8 ounces) no-salt-added tomato sauce

2 tablespoons balsamic vinegar

Preparation

  1. In nonstick Dutch oven or stockpot, heat oil over low heat. Add onion, garlic, jalapeños, and chipotle and cook 7 minutes, stirring frequently, until onion is tender.

  2. Stir in 8 cups of water and bring to a boil. Add potatoes and salt, return to a boil, and cook 5 minutes. Add kale and return to a boil. Reduce to a simmer, partially cover, and cook 10 minutes or until kale is tender and potatoes are cooked through.

  3. Stir in tomato sauce and cook 5 minutes. Stir in vinegar and serve.