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1
In a large saucepan over medium heat, hot the quarter-c. extra virgin olive oil.
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2
Add in the onion and saute/fry till tender, about 8 min.
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3
Add in the garlic and potatoes and saute/fry over medium-high heat for a few min longer.
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4
Add in the water and the 2 tsp.
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5
salt.
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6
Cover and simmer over medium heat till the potatoes are very soft when pierced with a fork, about 20 min.
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7
Meanwhile, rinse the greens well, drain and remove the tough stems.
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8
Working in batches, stack the leaves, roll them up like a cigar and cut crosswise into very thin strips.
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9
Set aside.
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10
In a saute/fry pan over medium heat, cook the sausage, turning to brown all sides, till hard and cooked through, about 10 min.
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11
Let cold, then cut into slices one-half inch thick.
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12
Set aside.
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13
When the potatoes are ready, remove from the heat and, using a wooden spoon or possibly a potato masher, mash them to a puree in the water in the pan.
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14
Return the pan to low heat, add in the sliced sausage and cook, stirring, for 5 min.
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15
Add in the greens, stir well and simmer, uncovered, for 3 to 5 min.
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16
(Don't overcook; the greens should remain bright green and slightly crunchy.)
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17
Season to taste with salt and pepper.
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18
Ladle the soup into warmed bowls, drizzle each serving with 1 tsp.
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19
extra virgin olive oil and serve warm.
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20
This recipe yields 4 servings.
