Portuguese Kale Soup with Linguica - Caldo Verde

Cut off and discard the tough stems and midribs of the kale. Stack the leaves, 4 or 5 at a time, roll up tightly like a cigar, and cut crosswise into the thinnest strips possible. Set aside.

Cut the sausages in 1/2-inch slices. (If you prefer to remove the thin casings, gently pull them down from the tops of the links before slicing.)

In a large heavy pot, heat 2 tablespoons olive oil. Add the sausage and lightly brown the slices over medium heat, about 5 minutes. Transfer to a plate lined with paper towels.

Stir another tablespoon olive oil into the pot if needed. Add the onions and sauté, stirring occasionally, until soft and translucent, 5 to 8 minutes. Add the garlic and potatoes and saute, stirring frequently, until slightly softened, about 5 minutes. Add the water or stock and bring to a boil. Season with salt and pepper to taste. Lower the heat and simmer the soup, partly covered, until the potatoes are soft enough to be mashed against the sides of the pot, about 15 minutes.

With a slotted spoon, transfer some of the potatoes to a bowl and mash to a smooth puree with a large fork or spoon. Return to the pot along with the sausages and simmer the soup for 5 minutes. Add the kale and simmer, uncovered, for about 5 minutes for greens with a slight crunch, or 10 minutes for a softer texture. Taste the soup. For more heat, stir in a teaspoon or two of hot Spanish paprika.

Serve in warmed soup bowls with the remaining olive oil drizzled over the top.