Summary

Ingredients

• 4 tablespoon olive oil
• 2 small onions
• 1 clove garlic
• salt
• 600 g potato (s)
• 400 g kale (portu. Couve alea), alternatively kale, spinach, cauliflower leaves, lettuce or chard
• pepper
• 200 g sausae (chouriço de carne) or smoked spicy paprika sausae

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Instructions

1. Heat 2 tablespoons of olive oil in a large saucepan. Mix the finely chopped onions and the finely chopped garlic with a little salt and fry until translucent. Add the peeled, thinly sliced potatoes, fry briefly, pour in enough water to cover everything well and cook the potato slices over a moderate heat until soft. Remove the pot from the heat, puree the potatoes and return the porridge to the cooking water.
2. Add the cabbage or vegetable leaves cut into thin strips, salt and pepper, bring to a boil and cook over high heat until the cabbage is tender. Bring the sausage to a boil in a pan with plenty of water, simmer for 12-15 minutes, remove and cut into slices.
3. Mix 2 tablespoons of olive oil into the soup, insert the sausage slices and heat for 2-3 minutes.
4. Pour the finished soup into clay bowls and bring it to the table with fresh bread, corn bread goes best, of course.