This is an ancient traditional Portuguese potato and kale soup, perfect for cold weather., It's traditionally served with chunks of Broa (Portugese Cornbread), but any good crusty bread will be fine.
Recipe From: Time-Life: Cooking of Spain and Portugal
1/2 pound fresh kale
4 ounces linguica, chorizo or other garlic-seasoned smoked pork sausage
3 medium potatoes, peeled -- sliced 1/4" thick
6 cups water
2 teaspoons coarse salt
1/2 cup light olive oil
1/4 teaspoon fresh ground black pepper
Wash kale thoroughly under cold running water; trip any blemished spots and strip leaves from stems. Shred leaves finely; set aside.
Place sausage in a small skillet; prick in 2-3 places and add enough water to cover them. Bring to a boil over high heat; reduce heat to low and simmer 15 minutes. Drain sausages on paper towels; slice into 1/4" rounds and set aside.
In a large kettle, combine potatoes, water and salt; bring to a boil. Reduce heat to medium and cook uncovered 15 minutes or until potatoes are tender. With a slotted spoon, transfer potatoes to a bowl and mash them with a fork into a smooth puree. Return potatoes to the liquid in the pan; stir in olive oil and pepper and bring to a boil. Add the kale and boil uncovered 3-4 minutes. Drop in sausages and simmer until heated through.