Portuguese Kale Soup

Ingredients:

1 large yellow onion, peeled and minced fine

1 large garlic clove, peeled and minced

4 tablespoons olive oil

6 large potatoes, peeled and sliced thin

2 quarts cold water

6 oz chorizo, pepperoni, or other dry, garlicky sausage, sliced thin

2 1/2 tsp salt

1/4 tsp freshly ground black pepper

1 lb. kale (or collards, turnip greens) washed, trimmed of coarse stems and

Veins, then sliced in a chiffonade

Cooking Instructions:

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.

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