Updated Jan 8, 2018Chatelaine
extra-virgin olive oil, divided, plus more for garnish (optional)
linguica sausage, cut into 1/4-in. coins (2 cups)*
large onion, diced
1 1/4 tsp
garlic cloves, sliced
Yukon Gold potatoes, peeled and cut into small cubes (5 cups)
no-salt chicken broth
kale or collard greens, thick stems removed and leaves thinly sliced
chopped parsley, (optional)
- HEAT 2 tbsp oil in a large pot over medium. Add sausage and cook, stirring until browned, 3 min. Transfer to a plate.
- ADD onion, salt and hot-pepper flakes. Cook, stirring until very soft, 5 min. Add garlic and potatoes and cook, stirring, for 2 min. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 15 min.
- ADD kale and bring to a boil. Reduce heat and simmer, uncovered, until kale is tender, 3 min. Purée half of the potatoes and kale with an immersion blender.
- STIR in remaining 1 tbsp oil and half the sausage. Divide among bowls and sprinkle with parsley. Top with remaining sausage. Drizzle with extra-virgin olive oil.
*Ingredient Tip: If linguica sausage (also called chourico) is unavailable, substitute with chorizo.
Kitchen Tip: Remove thick middle stem from kale and roll up leaves lengthwise for evenly sliced strips.
NutritionCalories 312, Protein 11 g, Carbohydrates 29 g, Fat 17 g, Fibre 3 g, Sodium 826 mg. Excellent source of vitamin A
Chatelaine Quickies: Easy veggie soup