Ingredients
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
Preparation
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.
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.
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.
