Portuguese Kale and Potato Soup

Ingredients

• 2  garlic clove minced
• 4 servings sauce 
• 1 pound crossing over quintessential american desserts very thinly sliced
• 0.3 cup olive oil extra virgin extra-virgin divided
• 1 medium onion chopped
• 1 pound baking potatoes peeled cut into 1-inch pieces (baking)
• 6 cups water 
• 0.5 pound frangelico smoked cut into 1/2-inch pieces ( Portuguese sausages)
• 0.5 pound frangelico smoked cut into 1/2-inch pieces ( Portuguese sausages)

Equipment

• bowl
• pot
• slotted spoon

Directions

1. Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes.
2. Transfer with a slotted spoon to a bowl.
3. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
4. Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes.
5. Drizzle with remaining tablespoon oil and season with salt and pepper.
6. Per serving: Calories 459, Total fat 24g, Saturated fat 6g, Cholesterol 39mg, Sodium 1468g, Carbohydrate 49g, Fiber 5g, Protein 15g
7. Nutrition Data
8. See Nutrition Data's complete analysis of this recipe ›