Servings: 6
Recipe By: 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 greens and boil uncovered 3-4 minutes. Drop in sausages and simmer until heated through.