1 lb. Gaspar's linguica
1 lg. Gaspar's chorico
2 tbsp. salt
1 tbsp. pepper
2 (10 oz.) pkg. frozen chopped kale
1 can red kidney beans
5 potatoes
Water

Cut up sausages and cover with water in a saucepan. Bring to a boil, reduce heat, and simmer 10 minutes. Add salt and pepper and kale and cook another 20 minutes. Cut up potatoes and cover them with water in another saucepan. Bring to a boil, reduce heat, and simmer 15 minutes or until tender. Drain water and add to soup with beans. Cook another 10 minutes. Serves 4-6.