Kale and Potato Soup (Caldo Verde)

This is a great, simple, hearth and heart-warming dish that we make again and again. We tend to add a little extra kale because one bunch seems not enough, and two may be a little much, but not for us (your call).

2 Pounds maine or other large boiling potatoes
3/4 cup olive oil (just do it, it's less than originally called for)
2 bunches Kale with the thickest stems removed

Peel potatoes and slice thin. Put in soup pot w/6 Cups water and the olive oil. Add 1 tablespoon salt and bring to a boil. Reduce heat and let simmer gently, stirring with a whisk occasionally to help break up the potatoes. cook until potatoes are completely dissolved lightly thickening the broth, about 45 minutes. Season to taste with salt and pepper.

Wash kale thoroughly, trim out thickest stems, and shred as thinly as possible. add to the broth and simmer 2 minutes more. Serve at once with crusty bread.

Tradition allows adding a side order of grilled Portuguese sausage (and who's going to argue with tradition?).