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Soups, Stews, Broths |
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INGREDIENTS:
1/2 lb chorizo linguiça or kielbasa sausages
3/4 lb kale or collard greens
1/4 cp olive oil
2 lg yellow onions chopped
3 or 4 potatoes 1 to 1 1/4 lb total, peeled and
thinly sliced
3 or 4 garlic cloves finely minced
6 to 7 cps water or chicken stock
2 tsp salt plus more, to taste
Freshly ground pepper
Extra-virgin olive oil for serving
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DIRECTIONS:
Bring a saucepan three-fourths full of water to a boil over high
heat. Prick the sausages with a fork and add to the boiling water.
Boil for about 5 minutes.
Using tongs, transfer the sausages to a cutting board and, when
cool enough to handle, slice them. (You may discard the
sausage-flavored water or reserve it for making the soup.)
Rinse and drain the greens, then remove any tough stems. Working
in batches, stack the leaves, roll up the stack like a cigar, and
cut crosswise into very, very thin strips. Set aside.
In a large soup pot over medium heat, warm the olive oil. Add the
onions and sauté, stirring occasionally, until tender and
translucent, about 10 minutes.
Increase the heat to medium-high, add the potatoes and garlic and
sauté, stirring often, until slightly softened, about 5 minutes.
Add the water and 2 tsp. salt, reduce the heat to low, cover and
simmer until the potatoes are very soft, about 20 minutes.
Scoop out about 2 cups of the potatoes and mash well with a potato
masher or fork. Return them to the pan, add the sliced sausages
and simmer until the sausages are cooked through, about 5 minutes
more.
Add the greens, stir well and simmer, uncovered, stirring
occasionally, for 3 to 5 minutes. Do not overcook; the greens
should be bright green and slightly crunchy. Season with salt and
pepper.
To serve, ladle the soup into warmed bowls and drizzle each
serving evenly with extra-virgin olive oil.
Servings: 6 |
