1 lb. linguica or chorizo
1 bunch kale
1 lb. potatoes
1 c. chopped onions
1/2 c. chopped carrots
2 tsp. chopped garlic
2 tbsp. olive oil
2 tsp. butter
2 qt. chicken broth
2 lg. cans peeled tomatoes, chopped
1 can kidney beans
Salt and pepper

Smoked sausage--available at grocery store where packaged cold cuts and franks are located.

Tear leaves form kale and cut diagonally into slices. You should have 6 to 8 cups of kale. Peel and cut potatoes into 1-inch cubes. Keep in cold water. Prick sausage with fork. Blanch in boiling water 10 minutes to release fat. Drain. Cut into 1/2 inch slices. Set aside.

In a large pan, saute onions, carrots and garlic in oil and butter until softened, about 5 minutes. Add potatoes and broth and simmer for 15-20 minutes until potatoes are cooked. To soup pot, add this mixture. Stir in tomatoes and kidney beans. Simmer 10-15 minutes. Add kale and sausage. Cook 10 minutes. Season with salt and pepper.