This recipe uses kale, which is similar to the fibrous Portuguese
6 large potatoes
1 large onion, finely minced
1 large garlic clove, finely minced
4 tablespoons olive oil
4 pts (2.3 l) cold water
6 oz (175 g) chourico or other dried
garlicky sausage, thinly sliced
1 lb (450 g) collards, kale or turnip
greens (assuming, that is, that the Portuguese Galician couve gallego
21/2 tsp salt
1/4 tsp freshly ground black pepper
Saute the onion and garlic in the oil in
a large heavy saucepan over a moderate heat for a couple of minutes,
until they begin to colour.
Add the potatoes and saute, stirring
constantly for two to three minutes. Add the water and boil until the
potatoes are mushy.
Meanwhile, fry the sausage over a low
heat until most of the fat has run out and drain.
When the potatoes are soft remove the pan
from the stove and, with a potato masher, mash the potatoes right into
the soup mixture. Add the sausage, salt and pepper, cover and return to
the heat for 5 minutes.
Wash the greens, trimmed of coarse stems,
slice them filament thin and add to the soup with a spoon of olive oil.
Check the seasoning and ladle into large soup dishes. With the
traditional accompaniment of yeast- raised corn bread (called broa)
this constitutes a main course.