1

Set a 5-quart Dutch oven over medium heat with 1 tablespoon of the olive oil.

2

While the oil warms, slice the smoked chicken sausage into thin quarter-inch coins.

3

Add the coins to the shimmering oil and brown 5 minutes, flipping once, until both sides are spotted deep golden and the edges crisp.

4

While the sausage browns, dice the yellow onion and leave it on the board.

5

Lift the sausage onto a plate with a slotted spoon, leaving the smoky rendered fat in the pot.

6

Add the onion and half the salt, then cook 4 minutes, stirring often, until soft, translucent, and lifting the browned bits.

7

While the onion softens, peel the potatoes and cut them into 1-inch chunks, then mince the garlic.

8

Stir in the garlic and smoked paprika, cooking 45 seconds until the garlic smells sweet and the onion turns brick-red.

9

Add the potatoes, broth, remaining salt, and pepper, then raise the heat to high and bring to a boil, about 5 minutes.

10

Reduce the heat to medium-low, set the lid slightly ajar, and simmer 15 minutes until a potato chunk crushes easily against the pot wall.

11

While the soup simmers, strip the kale leaves from their stems, roll them into a tight bundle, and slice into very thin ribbons.

12

Crush about half the potatoes right in the pot with a potato masher until the broth turns thick and creamy with chunks remaining.

13

Stir in the kale ribbons and the sausage, then simmer uncovered 4 to 5 minutes until the kale turns deep green and just tender.

14

Pull the pot off the heat and stir in the red wine vinegar to brighten the broth.

15

Ladle into bowls and drizzle each with the remaining olive oil so it pools in glossy green-gold beads on top.

Portuguese Caldo Verde Sausage, Potato & Kale Soup

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