---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 4 servings
       2 lb Potato, boiling
     3/4 lb Bacon
       1 bn Kale; (about 1 pound)
       1    Garlic clove
            Salt and pepper
       1 c  Heavy cream
       1 bn Chives; (opt)
       5 ts Balsamic vinegar
   Peel potatoes and put in a pot with enough cold,
   salted water to cover. Cover and bring to a boil.
   Lower weat, uncover, and simmer until done, about 25
   minutes.  Drain, reserving the cooking liquid. Break
   up potatoes with a potato masher; they should be
   lumpy, not smooth.
   Cook the bacon until crisp.  Drain and chop.  Pour off
   all but 2 tablespoons of the bacon fat, reserving the
   extra fat.
   Stem and chop the kale.  Mince the garlic.  Cook half
   the kale and half the garlic in the 2 tablespoons
   bacon fat over medium heat until kale is wilted, about
   1 minute.  Season with salt and pepper and transfer to
   a bowl.  Repeat with remaining kale and garlic, using
   the reserved bacon fat as needed.  Return all the kale
   to the frying pan and add the heavy cream. Simmer over
   low heat until the kale is tender, about 10 minutes.
   Mince the chives.
   Recipe can be made to this point several hours ahead.
   Cooking and Serving:  Combine potatoes with about 4
   cups of the reserved cooking liquid in a large pot.
   Add more cooking liquid or water if too thick.  Add
   kale mixture to the pot and bring to a simmer. Season
   to taste with salt and pepper.
   Pour into bowls and sprinkle with chives and bacon.
                          [ The Best of COOKS Magazine;
   1987 ]