1 sm. shank
1/2 lb. chouricio or Linguisa
1 sm. onion, diced
3 med. potatoes, cubed
2 bunches kale or collard greens
1 can kidney beans, white or red (or cook 1/2 lb. dry beans with shank)

Put shank, onion in 3 quarts of water. Cook on simmer. Clean greens, cut into 1 inch pieces. When shank is done, almost, add potatoes, greens and chouricio. (If using canned beans, add last, undrained). Cook until potatoes are tender.