Caldo Verde

This is a Portuguese soup that is the only food that my husband still likes from his mission. My kids like it too. It sounds weird, but it is good, I promise. The only thing is, that it has a lot of onions and garlic. So you can't eat it alone - everyone has got to partake. Otherwise you will be the only one with stinky breath. 

This particular version came from Williams Sonoma. It is similar to the authentic versions. The only recommendation I have is that you score the potatoes before you thinly slice them. That way you don't get long stringy potato skins in your soup (so I ignore the recommendation to peel the potatoes). Ok, two recommendations: you have to chop the kale very finely. Like I am talking confetti style. So I slice it thinly and then I chop up the slices. This is so that it will cook quickly but also the texture is better for eating (again no long stringy things in your mouth).

Oh, for the sausage, I get smoked turkey or kielbasa. I also skip the mashing of the potato step. It dirties more dishes and the potatoes eventually fall apart any way if you slice them thin and cook them long enough.
 
CaldoVerde

Ingredients:
1/2 lb. chorizo, linguiça or kielbasa sausages
3/4 lb. kale or collard greens
1/4 cup olive oil
2 large yellow onions, chopped
3 or 4 potatoes, 1 to 1 1/4 lb. total, peeled and
  thinly sliced
3 or 4 garlic cloves, finely minced
6 to 7 cups water or chicken stock
2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
Extra-virgin olive oil for serving

Directions:
Bring a saucepan three-fourths full of water to a boil over high heat. Prick the sausages with a fork and add to the boiling water. Boil for about 5 minutes. Using tongs, transfer the sausages to a cutting board and, when cool enough to handle, slice them. (You may discard the sausage-flavored water or reserve it for making the soup.)

Rinse and drain the greens, then remove any tough stems. Working in batches, stack the leaves, roll up the stack like a cigar, and cut crosswise into very, very thin strips. Set aside.

In a large soup pot over medium heat, warm the olive oil. Add the onions and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Increase the heat to medium-high, add the potatoes and garlic and sauté, stirring often, until slightly softened, about 5 minutes. Add the water and 2 tsp. salt, reduce the heat to low, cover and simmer until the potatoes are very soft, about 20 minutes.

Scoop out about 2 cups of the potatoes and mash well with a potato masher or fork. Return them to the pan, add the sliced sausages and simmer until the sausages are cooked through, about 5 minutes more. Add the greens, stir well and simmer, uncovered, stirring occasionally, for 3 to 5 minutes. Do not overcook; the greens should be bright green and slightly crunchy. Season with salt and pepper.