Caldo Verde

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 large potatoes, peeled and cut into 1/4-inch thick rounds (about 2 lb.)
• 1 1/2 teaspoons coarse sea salt
• 8 cups water
• 1/4 cup olive oil (preferably portuguese or spanish)
• 1/4 teaspoon fresh ground black pepper
• 6 ounces portuguese linguica sausage (or chorizo)
• 1/2 lb kale, washed, stemmed, and very finely shredded (or 4 cups finely shredded cabbage)

Recipe

• 1 in a large pot, combine the potatoes, salt, and water; bring to a boil; adjust the heat, and simmer, uncovered, until potatoes are mashable, about 15 minutes.
• 2 with a slotted spoon, transfer the potatoes to a bowl; leave the cooking water in the pot.
• 3 with a potato masher or a fork, mash the potatoes coarsely or into a puree, as your taste dictates, then return them to the pot (alternatively, if you have an immersion blender, puree the potatoes in the pot, or simply break up the potatoes with a wooden spoon).
• 4 stir in the olive oil and pepper.
• 5 bring the soup back to a simmer over medium heat.
• 6 prick the sausages in a few places, add them to the pot, and simmer for 15 minutes.
• 7 with tongs, remove the sausages and slice them about 1/4 inch thick; reserve.
• 8 add in the kale or cabbage to simmering soup; boil, uncovered, for 3-4 minutes.
• 9 remove from heat and add the sliced sausage; serve piping hot in flat bowls.