Source :https://www.allrecipes.com/recipe/261790/caldo-verde-portuguese-sausage-kale-soup

Ingredients

• 12 ounces linguica sausage, sliced
• 1 tablespoon olive oil
• 1 onion, finely diced
• 1 pinch salt
• 3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
• 2 teaspoons salt, plus more as needed
• 2 quarts chicken broth or water
• 2 pounds kale – trimmed, chopped, rinsed, drained
• 1 pinch cayenne pepper (optional)

Directions

1. Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish.
2. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
3. Transfer potatoes to pot. Sprinkle in 2 teaspoons salt.
4. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
5. When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed.
6. Add kale, a handful at a time.
7. Transfer browned sausage to soup. Bring to a simmer over medium-high heat.
8. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.