Caldo Verde(Kale Soup) - cooking recipe

Ingredients

1 lb. fresh or 2 pkg. frozen kale, chopped
salt and pepper to taste
2 Tbsp. vinegar
1 large onion, chopped
1 lb. linguica or Chourico sausage
2 c. pinto, kidney or navy beans, cooked
2 c. potatoes, cubed

Preparation

Fry sausage; drain fat and set aside 2 tablespoons of fat. Cook beans as usual.
Add sausage.
Place remaining ingredients into a large kettle.
Add the sausage drippings and 10 cups of water.
Cover and simmer about 2 hours, until the kale is tender. Add potatoes and cook until tender; add water as needed.
If you like thick soup, mash either the potatoes or beans.
Add the bean and sausage mixture to the kale soup.
Refrigerate overnight. Serve with thick slices of bread.