Ingredients
- 1 large onion (minced fine)
- 2 large garlic cloves (minced)
- 4 tbsp olive oil
- 6 large potatoes (peeled and sliced)
- 2 quarts cold water
- ¼ lb Chouriço (sliced)
- 2½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 lb kale (washed, trimmed of coarse
stems and veins, then sliced filament
thin. The easiest way is to stack 6 to
8 leaves, roll crosswise into a firm,
tight roll, then slice with a very sharp
knife.)
Directions
Saute the onion and garlic in 3 tbsp of the oil in a heavy saucepan 2 to 3 minutes over moderate heat until they begin to color and rum glassy; do not brown.
Add potatoes and saute, stirring consistently, 2 to 3 minutes, until they begin to color also.
Add the water, cover and boil gently over moderate heat for 20-25 minutes until the potatoes are mushy.
Meanwhile, fry the sausage in a skillet over low heat for 10-12 minutes until most of fat has cooked out; drain well and reserve.
When potatoes are soft, remove the pan from the stove and mash the potatoes in the pan. Add the sausage, salt and pepper and return to moderate heat, cover and simmer for 5 minutes.
Add the kale and simmer uncovered for 5 minutes until tender and bright green. Mix in the remaining olive oil, and season to taste.
