¼lblinguiçaor chouriço or andouille thinly sliced or remove from casing and crumble
¼cupboiling water
½medium onionthinly sliced
1medium potatopeeled and thinly sliced
¾cupchicken brothI use a chicken bouillon cube in water
6ozkaleor spinach or collards
Instructions
Place linguiça into pot with butter and water into pot on medium-high, bring to a boil, turn heat down to medium and cook until water and grease evaporate and sausage is cooked through. Drain on paper towels and leave remaining grease in place
Turn stove to medium-high, to the pot add onion and soften slightly
Add potato, broth, bring to boil, cover and simmer till tender, about 25 minutes
While this is cooking, remove stems from your chosen greens and cut into thin, short shredded ribbons and set aside
When potato is done, take immersion blender to pot (or pour into blender, ninja, whatever) and mix till smooth (put back in pot if removed to blend)
Add greens and cook on low about 3 minutes till wilted but still bright green