Adapted from MOTHER EARTH NEWS, October/November 2010
Considered by many as Portugal’s national dish, this soups gets its green color from finely sliced kale added to the simmering stockpot for a couple of minutes just before serving. The dish is traditionally prepared with spicy chorizo sausage, but you can substitute another hot sausage or create a lighter dish by omitting the meat.
1/4 cup olive oil
1 large yellow onion, diced
2 cloves garlic, diced
1 spicy sausage, sliced
6 medium boiling potatoes, peeled and diced (I used about 1/2 Japanese salad turnips along w/potatoes.)
10 cups water
1 pound kale leaves, stalks removed, julienned very fine
Cilantro, chopped fine – about 1/4 cup (I added cilantro because I had it fresh and I like it.)
Salt and pepper to taste
In a stockpot, heat the olive oil and add onions and garlic, cook until soft and translucent. In a frying pan, cook the sausage, slice it and set aside. Add the potatoes to the stockpot and cover with water. Bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes. Remove the pot from the heat and crush some of the potatoes using a potato masher to thicken the broth. Return the pot to the heat and bring to a boil. Add greens and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with sausage. Serves 8.