½ pound fresh kale, or substitute 2 quarts chicken stock, fresh or
collard greens canned
1 pound chorizo*, 9 medium-sized tomatoes, peeled,
or substitute any other garlic- seeded and finely chopped or
seasoned smoked pork sausage substitute 3 c chopped, drained,
3 T olive oil canned tomatoes
1 c finely chopped onions 1 c freshly cooked kidney beans,
1 tsp finely chopped garlic or substitute 1 c canned kidney
4 medium-sized boiling potatoes, beans, thoroughly rinsed in a
peeled and cut into ¼-inch-thick sieve under cold running water
slices
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*Chorizo: (Spanish
sausage): Lightly smoked sausage of coarsely chopped pork, generally
seasoned with garlic, sweet red pepper and hot paprika. Varies in piquancy.
Will keep refrigerated for several months but should not be frozen.
Available in 4-inch links at Latin American or Spanish groceries. Also
available packed in lard in tins ranging in size from 5 ounces to 4½ pounds.
Substitute any smoked, spiced, uncooked French, Italian or Polish sausage.Wash the greens under cold running water. With a sharp knife, trim away any bruised or blemished spots and strip the leaves from their stems. Bunch the leaves together and with a knife cut them into strips about ¼ inch wide. Set aside.
Place the sausages in a small skillet and prick them in two or three places with the point of a knife. Add enough water to cover them completely and bring to a boil over high heat. Reduce the heat to low and simmer uncovered for 15 minutes. Drain the sausages on paper towels, slice them into ¼-inch-thick rounds and set aside.
In a heavy 6- to 8-quart casserole, warm the oil over moderate heat. Add the onions and garlic and, stirring frequently, cook for about 5 minutes until they are soft and translucent but not brown. Add the potatoes and stock and bring to a boil over high heat. Reduce the heat to low, cover the casserole partially and simmer for about 15 minutes, or until the potatoes are soft.
With a slotted spoon, transfer the potatoes to a bowl and mash them into a smooth purée with the back of a table fork, or purée them through a food mill or ricer into a bowl. Return the potatoes to the casserole, add the tomatoes and kidney beans, and stir until the ingredients are well mixed. Bring to a boil again, reduce the heat to low and simmer partially covered for 15 minutes.
Stir in the greens and simmer for 3 or 4 minutes longer. Then drop in the reserved sausages and cook for a minute or two to heat them through. Taste for seasoning and serve at once from heated soup plates. Serves 8.
