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Someone was requesting dark green vegetable recipes and so I offer my
simple but delicious potato-kale soup.

Potato Kale Soup
2 quarts water
5 medium potatoes, peeled and diced large
2 onions, chopped
1/2 cup instant mashed potatoes
1 bunch kale chopped into bite size pieces
1 cup ff buttermilk
salt and pepper to taste

Add some salt to water and boil.  Add potatoes and onions and cook on
medium heat until both are tender.  Add instant potatoes and cook for a
minute then stir in kale and cook only for a few minutes. Leaves should
remain bright green.  Turn off heat and stir in buttermilk.  Season with
salt and pepper.

Notes on ingredients:
I am unable to find instant ff buttermilk powder, but I've found a simpler
cheaper way of always having buttermilk on hand.  I make my own.  What I do
is add 1/3 cup storebought lowfat buttermilk to a quart container and fill
the rest with skim milk. Then I leave the container out for about 12 hours
(or overnight) and in the morning there's a quart of buttermilk.  The first
batch is vlf and subsequent batches will have less and less fat.  I guess
that what I have now after many batches is fat free.  I have never had a
batch go wrong even in the hellish days of August in Texas.

Also, if you don't want to use processed foods like instant mashed
potatoes, they are merely a time saver.  Just mash some of the potatoes
with a masher before adding kale instead.