KALE AND PORTUGUESE SAUSAGE SOUP

A hearty winter soup that can be made thick like a stew or thinned with additional stock for a soupier consistency.

1-2 bunches of kale (dinosaur or cavolo nero is best) or swiss chard, washed and chopped.
1 package of Portuguese Lenguiza (lenguica) or a spicy Italian sausage
1 box chicken stock, unless you have some home made.
1 can cannelloni beans
1 potato, diced
1 onion, chopped
1-2 minced garlic
1/4 cup white wine, vermouth, or sherry

Remove casing from sausage and chop into bite sized pieces.

Saute in a soup pot with a little olive oil.  When the sausage has rendered out it fat and begun to crisp, remove from pan and drain on paper towels.

Saute onion and garlic in the sausage fat until softened.  Add some salt and pepper, but remember the stock and sausage are already seasoned, so go light. Deglaze the pan with the wine (I like to use sherry) and scrape up the brown bits.

Add the chopped kale and chicken stock.  Let the kale cook down into the stock.

Add the beans, potatoes,and reserved sausage.

Let simmer 30 minutes until kale has softened and the flavors have melded.  Adjust seasoning.

Serve with garlic bread.