1 lb kale or collard greens
1/3 lb dried small white beans, soaked in water overnight and drained
3 med yellow onions, peeled and thinly sliced
1/2 cup olive oil
3 qts chicken stock
1/2 lb linguica (portuguese sausage) or kielbasa (polish sausage), sliced
1/2 lb potatoes, peeled and grated
salt and freshly ground black pepper to taste
How to prepare
Remove the large ribs of the kale and slice the vegetable into very thin strips, as thin as possible. Place in a bowl of cold water for 1 hour. Drain well.
In a 8-qt soup pot saute the onions in the olive oil. Add the kale, Chicken Stock, and remaining ingredients, including the drained beans. Simmer for 1 1/2 hours, covered. Taste for salt and pepper before serving.