WOW WOW WOW I love this dish!!!
6 - 8 baking potatoes, baked and cooled
2 tbsp oil
1 large onion, sliced into strips
3 cloves garlic
1/2 tsp fennel seeds, crushed
1 tsp dried thyme
1/2 tsp dried rubbed sage
1 tsp salt
Lots of freshly ground black pepper
1/4 cup of white wine
4 cups veggie broth
4 cups kale, torn into bite size pieces
1/4 cup almond milk
2 tbsp coarse cornmeal
1/4 tsp dried thyme
1/2 tsp paprika
Pinch of salt
2 cloves garlic
Once your potatoes are baked and cool enough to handle, preheat a pot and saute the onions in the oil over medium heat until good and brown, about 12 minutes.
Slice the baked potatoes in half lengthwise. Reserve three of the halves to make the potato wedges. Slice the rest into 3/4 inch chunks.
Once the onions are browned, add the garlic, fennel, thyme, sage, pepper, and salt. Cook for 2 minutes, then add wine to deglaze the pan. Add the chunks of potatoes and the broth, cover, and lower the heat a bit to bring to a low boil. Mix in the kale. Cover and cook for 20 minutes.
Slice the reserved potato halves in half lengthwise so you have six pieces. Preheat a skillet over medium high heat. Combine all the ingredients for the wedges except the oil on a plate. Wet the potatoes with a bit of water and dredge the two cut sides in the cornmeal mixture.
Lightly coat the skillet with oil. Cook the potatoes on each cut side for about 4 minutes, or until golden and crispy.
Use a potato masher to mush up about half the soup, add the milk, and mix. Ladle into bowls and top with a potato wedge.