Green Broth

Heat a large pot with the water and salt over medium heat

Bring to a boil, then reduce the heat

Add the potatoes, peeled and cut into small pieces

Mash the potatoes in a potato ricer

Return the potatoes to the pot with the cooking liquid

While that's simmering, roll up the kale leaves tightly and slice them into thin strips

Wash thoroughly under cold running water

Ten minutes before serving, strain the chopped kale well and add it to the potato puree

Add the olive oil and let it simmer for 3 minutes without covering the pot to ensure the kale stays green

Serve in bowls with a slice of Portuguese-style pork sausage.