good for you.
This month's Eating Well magazine had some wonderful green soup recipes by Anna Thomas, the author of Vegitarian Epicure. I made the Basic Green Soup using kale instead of chard since the soup is designed to work with any combination of greens.
Another change I made was that I added the vegetable broth at the same time as the kale instead of at the end. Winter greens make a delicious pot liquor that brings a lot of flavor to the party, and I wanted time for it to meld with the vegetable broth. It just goes to show you: if you want to know about peasant food, ask a peasant.