1 lb. kale (I like to use the Tuscan/Lacinato variety), Swiss chard and/or collard greens
1 yellow onion, finely chopped
4-5 garlic cloves, minced
6 tbsp. olive oil
12 oz. Linguica or other smoked pork sausage (e.g., Kielbasa), cut into 1/4-1/2" slices
2 russet potatoes, peeled and halved, then sliced
4 cups unsalted chicken stock
2 cups water
Salt and pepper
1. Heat 2 tbsp. oil in a medium pot (I use an enameled cast iron pot). Add the sausage slices and saute for 5-10 minutes or until lightly browned and the fat is rendered. Remove the sausage and set aside.
2. In the same pot, add 1 tbsp. oil and saute the onions until softened, about 5 minutes; season with salt and pepper. Add the minced garlic and cook another 2-3 minutes.
3. Add the sliced potatoes and saute until they just start to brown. Season with salt and pepper. Add the chicken stock and bring to a simmer.
4. Strip the leaves off of the stems of the kale. Stack the leaves on top of each other and then roll tightly. Slice the roll into thin slices.
5. Add the sliced kale to the soup pot. Bring to a boil and then reduce heat. Simmer for 25-30 minutes or until the potatoes are creamy and the kale is tender. Taste and season with up to 2 tsp. of salt.
6. Using a potato masher, lightly mash some of the potatoes to give the soup a slightly creamy texture. Add the sausage just before serving.