Ingredients 
- 1 liter of water
- 2 medium potatoes
- 2 cups of kale, cut into very thin strips with the stems
- 1 cup stems (spinach, beetroot, watercress, carrot) cut into very thin strips
- 1 tablespoon of oil
- 1 level tablespoon of salt or to taste
- 1 clove of garlic
- ½ small onion
- Parsley and chives to taste
- 5 cups (tea) of water
Method of preparation
Wash the cabbage, stems and potatoes well. Let it drain. In a pan, sauté the garlic and onion. Add the peeled potatoes, mix and then add the water. Cook the potatoes until they are very soft, or approximately 20 minutes. In a blender, blend the potatoes with the green scent, using the cooking water. Then return the mixture to the pan, add the cabbage and stems and let it boil for approximately 5 minutes. Serve it hot.