From Savoring Spain & Portugal
Serves 4
Ingredients
1/2 pound linguiça or chouriço [I used smoked sausage]
1/4 cup olive oil, plus 4 teaspoons
1 large yellow onion, chopped
3 potatoes, about 1 pound total weight, peeled [I didn't] and cut into slices
1/4 inch thick
2 teaspoon salt, plus salt to taste
6 cups water
3/4 pound kale or collard greens, tough stems removed and very finely chopped
[I used a food processor]
freshly ground pepper to taste
2 cloves garlic, finely minced
Directions
If using fresh sausages, preheat an oven to 375 degrees F. Prick
sausages with a fork and place on a baking sheet. Bake until firm, about 25
minutes. Remove from the oven and let cool slightly. If you're using dried sausages,
you don't need to bake them. Slice the sausages.
In a large saucepan [I would use a large pot] over medium heat, warm the 1/4
cup olive oil. Add the onion and sauté until tender, about 8 minutes.
Add the potatoes and garlic and sauté for a few minutes, stirring often.
Add the water and 2 teaspoons salt, cover, reduce the heat to low and simmer
until the potatoes are very soft, about 20 minutes. [If you sliced the potatoes
too thick, it will take longer.]
Mash the potatoes to a purée with a wooden spoon or a potato masher.
Add the sausage and cook over low heat for 5 minutes to warm through. Add the
greens, stir well, and simmer, uncovered, for 3-5 minutes. Do not overcook.
The greens should stay bright green and slightly crunchy. Season the soup with
salt and pepper.
Ladle the soup into bowls, drizzle each serving with 1 teaspoon olive oil, and
serve at once.
