Kale & Feta soup

Prepare 2 bunches kale (Purple Kale, if you can get it.  You'll start figuring out the flavor profiles eventually, but actually, 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 clove garlic finely chopped
1 shallot finely chopped
salt to taste
and saute till the shallot goes all translucent

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 1 medium russet potato diced into 1/4" cubes
Add 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 :-) - but if you want it all smooth and stuff, use the cuisinart 

In a small sauce-pan (or ladle, or some such), add
1 tbsp olive oil
1 tsp cumin seeds
1/2 tsp sesame seeds
and heat on high till the seeds start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india)
Add this to the soup, along with juice of 1 lemon, mix well, top with crumbled feta, and enjoy!
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. Or sopressata)    
• 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.

Note3: Yeah, this is basically "palak paneer", but with kale & feta :-)