Recipe - Hearty Portuguese Kale Soup

1 tablespoon Olive oil
One half pound Smoked sausage
cut or sliced up 1/2" thick
1 qt Chicken broth
1 md Onion, thinly cut or sliced up
3 md Potatoes, cut or sliced up
1 lg Bunch (abt. 1 lb.) kale
shredded or
cut or sliced up very thinly
Freshly ground black pepper
Salt (opt'l.)

Heat oil in a skillet; saute the sausage just until the fat is rendered,
about 3 to 5 minutes. Drain on paper towels and reserve.

Bring broth to a boil with the onions and potatoes; simmer 10 to 15 minutes
until potatoes are very tender. Mash onions and potatoes in the broth with
a potato masher or slotted spoon. Add drained sausage slices and the kale.
Bring to a boil and then simmer for 3 to 5 minutes, until kale is tender.
Taste for seasoning depending on how spicy your sausage is, add salt and
pepper to taste. Serve piping hot.

Shepherd writes: "For a cold night, serve with a warm crusty bread and good
beer or red wine for a complete meal."

Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog. Pg. 16. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini