Caldo Verde (Portuguese Kale Soup)

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Washington Post


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1 pound kale, cleaned, stems removed

8 ounces linguica sausage*, thinly sliced (or substitute Spanish chorizo sausage, or mild Italian sausage removed from its casing and broken into small pieces)

1/4 cup extra-virgin olive oil

1 large yellow onion, peeled and cut into small dice

3 cloves garlic, peeled and finely chopped

1 1/2 teaspoons coarse salt

2 pounds white or red potatoes

2 quarts (8 cups) chicken stock (preferably homemade) or water

Freshly ground black pepper

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