Portuguese Green Soup

I have a terrible addiction to Anthony Bourdain.  In his books and on his show, he talks about the Portuguese food he ate when he worked on Cape Cod in the 70s.  He waxes poetic about spicy soup with kale and potatoes and sausage.

He’s right – it’s awesome.  Here is the version we are having for dinner tonight:

Portuguese Green Soup; Bon Appétit | November 2004

by Diane Brown Savahge, Los Angeles, CA

Yield: Makes 4 main-course servings

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bunch collard greens, center stems cut away, leaves thinly sliced (I used kale we got from the co-op)
1 pound fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds (I used a chicken andouille.  Does anyone know where to get linguica in Omaha?)
5 3/4 cups low-salt chicken broth
1 3/4 pounds russet potatoes, peeled, diced (I used Yukon golds)
1/2 teaspoon dried crushed red pepper

Preparation:

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden , about 5 minutes. Add collard greens and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes.

Transfer 2 cups soup (without sausage) to blender. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.

This is so good – hearty and filling and spicy and smoky and delicious.  No wonder Bourdain remembers it so fondly.