Ingredients
- 1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices (its good with any sausage really)
- 1 large onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 2 large baking potatoes, peeled and cut into 1/4-inch cubes
- 1 ½ heads kale, stemmed and coarsely chopped (about 6 cups)
- 4 cups chicken broth, homemade or low-sodium canned
- 1 tablespoon balsamic vinegar
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- 3 plum tomatoes, cored and cut into 1/2-inch dice
Preparation
- Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes (Ben Note: I cook it for longer, and sometimes add a little oil because depending on your sausage, it’s just not enough fat). Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
- Stir in the chicken broth (let me know if you want a good recipe for chicken broth), vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.
*from the NYT Cooking Website
