INGREDIENTS
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1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped
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1/2 teaspoon kosher salt
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2 cups vegetable stock, chicken stock, or water
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1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan
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1 teaspoon lemon juice or cider vinegar
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1 to 2 large eggs, depending on your appetite