Note to Self: Do Not Use Purple Kale in Soup.

Not sure, but I may be the only person on earth who didn't already know that purple kale loses its purple-ness when cooked. Up til now, the only way I've ever prepared it is in chip form. The fact that purple kale doesn't stay purple, really isn't that big of a deal; the flavor is the same. It's where that purple goes that is the problem:

Fun for kids!

The potatoes in the soup took on the violet hue of the kale, and turned the whole thing into a very kid-friendly dinner idea. Unfortunately I do not have kids, but really why can't adults appreciate a fun & wacky dinner once in a while too?

Multicolor Potato Kale Soup:
Olive oil
1 lb ground lean turkey or chicken
2 cloves garlic, minced
1 large leek, thoroughly washed and chopped
1 carton Pacific chicken stock
6-7 Red potatoes, coarsely chopped
1 large bunch purple (or green, if you're boring) kale, washed & torn, ribs removed

Saute garlic and leek in olive oil in a large pot. Add turkey or chicken & brown. Add chicken stock & potatoes, turn heat up and bring to a low boil. When potatoes have softened a bit, use a stick blender to whirl up a few of the potatoes and thicken the soup. Add kale and simmer a few more minutes on low.
Serve when kale has turned green and the potatoes have turned violet :-).