1/2 lb. fresh kale or collard greens, shredded
4 oz. linguica or chorizo
3 med. sized potatoes, peeled and cut into 1/4 inch thick rounds
6 c. water
2 tsp. salt
1/4 c. olive oil
1/4 tsp. freshly ground black pepper

Place the sausages in a small skillet and prick them with the point of a knife. Add enough water to cover them and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the sausages and slice into 1/4 inch rounds. Combine potatoes, water and salt in a 4-5 quart saucepan and bring to a boil. Reduce the heat to moderate and cook for 15 minutes.

Remove potatoes from the pan and mash them to a smooth puree. Return potatoes to the liquid in the pan, stir in the olive oil and pepper and bring to a boil. Add the greens and boil uncovered for 3-4 minutes. Then drop in the sliced sausages and serve.