The dark green Galician cabbage used by Portuguese cooks for this winter soup is not easily found outside of Portugal, but kale or collard greens can be substituted. Bowls of the soup are often drizzled with chili pepper sauce.
1/4 C. plus 4 tsp. olive oil
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 baking potatoes, about 1 lb total weight, peeled and sliced 1/4 inch thick
6 C. water
2 tsp. salt, plus salt to taste
3/4 pound kale or collard greens
1/4 pound chourico or linguica sausage
Freshly ground pepper
Chili Pepper Sauce
In a large saucepan over medium heat, warm the 1/4 C. olive oil. Add the onion and sautÃ© until tender, about 8 minutes. Add the garlic and potatoes and sautÃ© over medium-high heat for a few minutes longer. Add the water and the 2 tsp. salt. Cover and simmer over medium heat until the potatoes are very soft when pierced with a fork, about 20 minutes.Â Meanwhile, rinse the greens well, drain and remove the tough stems. Working in batches, stack the leaves, roll them up like a cigar and cut crosswise into very thin strips. Set aside.Â In a sautÃ© pan over medium heat, cook the sausage, turning to brown all sides, until firm and cooked through, about 10 minutes. Let cool, then cut into slices 1/2 inch thick. Set aside. When the potatoes are ready, remove from the heat and, using a wooden spoon or a potato masher, mash them to a purÃ©e in the water in the pan. Return the pan to low heat, add the sliced sausage and cook, stirring, for 5 minutes. Add the greens, stir well and simmer, uncovered, for 3-5 minutes. (Do not overcook; the greens should remain bright green and slightly crunchy.) Season to taste with salt and pepper. Ladle the soup into warmed bowls, drizzle each serving with 1 tsp. olive oil and serve hot.