Categories: Erma, dinner, nondairy, soups

Ingredients

• 1/2 pound kale, fresh, or collard greens
• 4 ounces chorizo
• 3 medium potatoes, peeled and sliced
• 6 cups water
• 2 t salt
• 1/2 cup olive oil
• 1/4 t pepper, freshly ground

Directions

1. Wash greens and trim away bruised spots and then strip leaves of heavy veins.

2. Shred into fine strips.

3. Set aside.

4. Place chorizo in skillet, prick 2 or 3 times.

5. Add enough water to cover and bring to a boil.

6. Reduce heat and simmer 15 minutes.

7. Drain and slice 1/4 inch thick.

8. Set aside.

9. Combine potatoes, water and salt in 4-6 quart saucepan.

10. Bring to boil over high heat.

11. Reduce to moderate heat and cook uncovered 15 minutes or until potatoes can be easily mashed.

12. Transfer potatoes to bowl with slotted spoon and mash to a smooth puree with a fork.

13. Return to pan ansd stir in olive oil and pepper.

14. Bring to a boil and add greens.

15. Boil 3 or 4 minutes.

16. Drop in Chorizo, heat and serve.

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