Portuguese Kale Soup (Caldo Verde)

1/4 cup olive oil, in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups potatoes, peeled and thinly sliced
2 quarts water
6 ounces chorizo (or other) sausage
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems and thinly sliced.

In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes.

Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.

Massaged Kale Salad

1 lb. Kale Mix (3 bags)
1/4 c. apple cider vinegar (try Yoder Farm’s)
1/4 c. olive oil
1/4 c. maple syrup
1-2 cloves garlic

Cut kale into thin strips. Dice garlic. Mix vinegar, oil and maple syrup. Add garlic and pour onto greens.

Using your hands, “massage” dressing into the greens until they look slightly wilted. Dressing quantities can be altered depending on preferences. Save any leftover dressing for next salad. Top salad with toasted sunflower seeds or radish slices if desired.