Ginger-Kale Soup with Jalapeno & Feta

Prepare 2 bunches kale (You'll start figuring out the flavor profiles eventually, but for now, pretty much any kind of kale will do) 
How?  Well, it depends on how tender they are, but basically

1. Remove the bottom 2" or so of the stems
2. Wash thoroughly.  Really.  Odds are that there is more dirt on them than you can shake a stick at
3. Chop coarsely - including the stems.  You want to chop the lower stems finer though

Heat 1 tbsp oil in a medium saucepan over medium heat.
Add 
1" ginger finely chopped
1/2 jalapeno finely chopped
salt to taste
and saute briefly
Add the chopped kale from above, turn the heat up, and stir well till the leaves have completely wilted - around 15 seconds or so.
Add a 2 cups chicken stock (or water) bring it all to a boil, and let it boil for 12 minutes.
Turn off the heat, and add 1/2 cup milk, and using an immersion blender (or a cuisinart, whatever) blend the whole shebang together.  The consistency is up to you, I prefer it quite coarse, but tastes vary :-)

Add the juice of 1 lemon, top with crumbled feta and pine nuts, and try not to guzzle whilst consuming...
Serves 2 as a meal, or 4 as a starter

Note: For an extra-excellent kick, you can do some or all of the following

• Instead of oil, use 1/4 cup chopped pancetta (or bacon)    
• When you add in the chicken stock, add 1 tsp nước mắm (fish sauce)

Note2: If you have a pressure cooker, you can do all the above in it.  Just reduce the amount of liquid to 1 cup chicken stock (or water) and cook at max pressure for 6 minutes.  I quite recommend this, it breaks down the fibres quite thoroughly, and the kale is silky smooth even if only (very!) coarsely pureed.