Methods/steps
In a large pot, heat the olive oil over medium
heat. Add the onions and cook until translucent.
Add the garlic cook for 2 minutes. Add the potatoes,
cover everything with the water bring to a boil
and lower the heat. Cook until the potatoes are
soft. Season with salt and peper
Mash half or all of the potatoes. Depending you
how you like it. Use a potato masher leaving the
potatoes in the pot or you can remove some of
the potatoes and use a food mill or potato ricer,
return to the pot. Add the kale and chouriço
and bring everything back to a boil and simmer
for 2 minutes. Check the seasoning and adjust
with and pepper.
To
serve drizzle with olive oil.
Recipe
adapted from The Food of Portugal by Jean Anderson.
Background On Food and Cooking by Harold Mc Gee
©
Additional Tips
Cooks Notes: Use fresh tasting water, the best potatoes (yellow fin, fingerlings or Yukon gold), and slice the kale thin. Do not over cook. Overcooking kale will make it too strong a flavor. You could substitute green cabbage.
Chouriço is a fermented sausage. It is dry, salty and well seasoned. Fermented sausages generally come from the Mediterranean region. Italian salami and Spanish and Portuguese chorizos are 25-35% water, contain more than 4% salt and can be stored at room temperature. They can be eaten uncooked. If you can not find chouriço the Portuguese sausage use chorizo or another well seasoned sausage.