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Greens: Kale Soup

Source of Recipe

Jean Anderson's The Food of Portugal


List of Ingredients

1 large yellow onion, peeled, finely minced
1 large clov garlic, peeled and minced
4 tablespoons olive oil
6 large potatoes, peeled, thin sliced
2 quarts cold water
6 ounces chorizo or pepperoni, thin sliced
2 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 pound kale or collard greens, chiffonade cut -- stems & veins remove


Recipe

Saute the onion and garlic in 3 tbs of oilin a large, heavy saucepan 2 to 3 minutes over moderate heat until they begin to color and turn glassy; do not brown or they will turn bitter. Add the potatoes and saute, stirring constantly, 2 to 3 minutes, until they begin to color also. Add the water, cover, and boil gently over moderate heat 20 to 25 minutes until the potatoes are mushy. Meanwhile, fry the sausage in a medium heavy skillet over low heat 10-12 minutes until most of the fat has cooked out; drain well and reserve.

When the potatoes are soft, remove the pan from the stove and with a potato masher, mash the potatoes right in the pan in the soup mixture. Add the sausage, salt, pepper, return to moderate heat, cover and simmer 5 minutes. Add the kale and simmer uncovered 5 minutes until tender and the color of jade. Mix in the remaining tablespoon of oil and taste the soup for salt and pepper. Serves 6-8.