In Portugal, the most popular greens for this national dish are turnip tops and Galician cabbage, but kale works well, too.
2 Tbsp. (30 mL) olive oil
1 medium onion, chopped
1 large garlic clove, finely chopped
2 lb. (900 g) floury potatoes, peeled and thinly sliced
2 qt. (2 L) water
6 oz. (175 g) Spanish or Portuguese chorizo, sliced thin.
Use mild Italian sausage if chorizo is unavailable.
1 lb. (450 g) turnip greens or kale, stems trimmed
salt and black pepper, to taste
1. Heat 1 Tbsp. (15 mL) of the oil over a medium heat in a large, heavy-based pan and add the onion. Stir for about 3-5 minutes, until tender. Add the garlic and cook for a further 30 seconds. Stir in the potatoes and water, bring to a boil, and add 2 tsp. (10 mL) of salt. Reduce the heat cover, and simmer for 30 minutes, until the potatoes start to fall apart.
2. Meanwhile, prepare the greens and sausage. Stack the leaves, about 6 or 8 to a stack, roll them up tightly, and slice crosswise thinly. Sauté the sliced sausage gently over a medium-low, heat in a trying pan for about 10 minutes, until the fat runs out. Drain off the fat.
3. Mash the potatoes in their pan and stir in the sausage and greens. Simmer for 5-10 minutes, until the greens turn bright green and tender. Season to taste. Stir in the remaining olive oil to serve.
The Foodlover's Atlas of the World
by Martha Rose Schulman
Hardcover, 288 pages
300 full color photographs, 90 recipes
Recipe reprinted by permission.
This page created February 2003
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