200g cooked linguiça, chorizo or kielbasa sausages, thinly sliced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
In a large pot on medium heat, add olive oil and diced onion, season with half of sea salt. Saute for 6-8 minutes until soft and translucent.
Add minced garlic, stir to coat in oil and heat for another 1 minutes until garlic is tender, do not allow to brown.
Add diced potatoes and chicken stock and cook for 20-25 minutes until potatoes are very tender.
While the soup is cooking, prepare the kale. Wash the kale leaves, and then using your hands, remove any tough stems from the kale leaves. Working in batches, stack the leaves, roll up the stack like a cigar, and cut crosswise into very, very thin strips. Set aside.
Once potatoes are cooked, remove 3 cups of the potatoes mixture from the pot, add to a bowl and using a potato masher or fork, mash potatoes. Return mashed potatoes to the pot and stir to combine. This is done to help thicken the soup a little so it is not all broth.
Slice the sausage into thin 1/4 inch slices and add sausage and diced kale to the pot. Cook for another 5 minutes, until kale is tender and bright green.