– 1/4 cup extra-virgin olive oil
– 10 ounces Spanish chorizo, sliced into 1/4-inch coins
– 1 large Spanish onion, diced
– Kosher salt
– 2 garlic cloves, sliced; don’t be afraid to go for a third or fourth. The Portuguese love their garlic
– 6 medium potatoes, peeled and diced
– 8 cups cold water, or half chicken stock and half water
– 1 pound kale or collard greens, thick middle stem removed, and leaves cut into very, very fine julienne (think wisker-thin)
– Freshly ground black pepper to taste, although the Portuguese are found of white pepper
1. Heat the olive oil in a large pot over medium heat. Add the chouriço slices and cook until lightly browned, 3 to 5 minutes. Using a slotted spoon remove the sausage to a plate.
2. Dump the onions into the pot. Sauté, until they’re translucent and very soft. Sprinkle in the garlic and cook for 2 minutes more.
3. Pour in the potatoes, cover everything with the water, or the chicken stock-water combo, and bring the soup to a boil. Lower the heat so the soup gently simmers. Cook until the potatoes are almost done, 15 to 20 minutes.
4. Add the greens to the soup, bring everything back to a boil then reduce the heat and simmer for 2 minutes. Season with more salt, if needed, and pepper