Kale Soup (Caldo Verde)
Source: The Food of Portugal by Jean Anderson
Serves 6-8

1 Large yellow onion, peeled and minced fine
1 large garlic clove, peeled and minced
4 tablespoons olive oil
6 large Maine or Eastern 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 filament-thin. (The easiest way is to stack 6-8 leaves, roll crosswise into a firm, tight roll, then slice with a very sharp knife.)

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.