Kale Soup

A very traditional soup originating from the north but now popular all over the country. There are many regional variations.

1⁄2 cup olive oil

1 medium onion, chopped

1⁄4 pound of garlicky smoked sausage such as chourico or linguica, sliced

3 medium potatoes, peeled and sliced thick

6 cups water

1⁄2 pound kale, tough ribs removed

or scraped, finely shredded

salt to taste

• Heat oil and sauté onion until translucent. Add sausage and cook for an additional minute. Set aside. Cook potatoes in water until quite soft. Mash into the water.
• Add kale to the potatoes and water. Simmer for 5–10 minutes, or until the kale is tender.
• Add the sausage, onion, and their oil. Cook until heated through. Do not overcook. Season to taste.
• Serve as a first course or as light meal with crusty bread or rolls.