1/4 cup plus 4 teaspoons olive oil
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 baking potatoes, about 1 lb total weight, peeled and sliced 1/4 inch thick
6 cups water
2 teaspoons salt, plus salt to taste
3/4 pound kale or collard greens
1/4 pound chourico or linguica sausage
Freshly ground pepper
In a large saucepan over medium heat, warm the 1/4 cup olive oil. Add the onion and saute until tender, about 8 minutes. Add the garlic and potatoes and saute over medium-high heat for a few minutes longer. Add the water and the 2 teaspoons salt. Cover and simmer over medium heat until the potatoes are very soft when pierced with a fork, about 20 minutes.
Meanwhile, rinse the greens well, drain and remove the tough stems. Working in batches, stack the leaves, roll them up like a cigar and cut crosswise into very thin strips. Set aside.
In a saute pan over medium heat, cook the sausage, turning to brown all sides, until firm and cooked through, about 10 minutes. Let cool, then cut into slices 1/2 inch thick. Set aside.
When the potatoes are ready, remove from the heat and, using a wooden spoon or a potato masher, mash them to a purée in the water in the pan. Return the pan to low heat, add the sliced sausage and cook, stirring, for 5 minutes. Add the greens, stir well and simmer, uncovered, for 3-5 minutes. (Do not overcook; the greens should remain bright green and slightly crunchy.) Season to taste with salt and pepper.
Ladle the soup into warmed bowls, drizzle each serving with 1 teaspoon olive oil and serve hot.
Active Time: 35 Minutes
Total Time: 55 Minutes
Yield: 4 Servings