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1
Take whatever greens you are using and stack several leaves on top of each other.
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2
Starting at the wide side, roll the stack up into a tight cylinder.
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3
Slice across the cylinder with a very sharp knife to make thin, hairlike shreds.
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4
Repeat with remaining leaves.
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5
Set aside shredded greens.
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6
Heat 1 tablespoon olive oil in a large kettle over medium high heat.
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7
Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes.
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8
Remove from pot with slotted spoon and reserve.
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9
Add remaining tablespoon oil to pot, then add onions and salt and pepper.
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10
Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes.
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11
Add the garlic, stir, and cook one minute until its aroma is released.
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12
Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color.
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13
Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes.
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14
When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend.
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15
Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together.
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16
Stir in the greens and cook 5 minutes until bright green and tender.
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17
Taste, adjust seasoning, and serve.
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18
This soup, literally Green Soup, could be called the national dish of Portugal.
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19
It is traditionally made with a type of flat green cabbage called couve gallego.
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20
The method of slicing leaves like this is called a chiffonade in the French lexicon.
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21
Important to get them thin enough that they will cook quickly.
