A very quick and easy version of the traditional Portuguese soup. Serves 6-8.

Ingredients:

• 1 pound organically grown kale, rinsed and julienned
• 4 tablespoons LHF California extra virgin olive oil, divided
• 1 organically grown onion, minced
• 1 clove garlic, minced
• 6 organically grown potatoes, peeled and thinly sliced (any mild boiling potato works fine)
• 2 quarts cold water
• 6 ounces spicy or other flavorful sausage
• Kosher salt and freshly ground black pepper to taste

Instrucitons:

In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.

Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.

Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.

Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender. Stir in the remaining tablespoon of olive oil and serve at once.