8medium size Russet potatoes,peeled and thinly sliced
4tbspolive oil
2small carrots,peeled and cut into ¼-inch rounds (about 1 cup)
5ozsweet or hot Chourico (Portuguese style sausage), thinly sliced
Salt and freshly ground black pepperto taste
Instructions
Prepare the kale by slicing off the tough middle stems and slicing the leaves thinly. Set aside.
Place the broth, potatoes and olive oil in a big pot. Bring to a boil over high heat. Reduce heat to medium-high and continue to cook for 8 minutes, or until the potatoes are fork tender.
Remove the potatoes from the broth. Using a potato masher, mashed the potatoes and then place back into the broth.
Add the kale, carrots and sausage, and cook for 10 minutes or until the kale are wilted and carrots are tender. Season to taste with salt and pepper.