This thick green soup is a Portuguese classic made with potatoes and very thinly sliced kale.

Yields: About 10 cups or 5 main-dish servings. Work Time: 15 minutes Total Time: 1 hour

2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
2 1/2 pounds all-purpose potatoes (about 8 medium), peeled and cut into 2-inch chunks
2 13 3/4- to 14 1/2-ounce cans chicken broth (or 3 1/2 cups homemade chicken broth)
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 pound kale, coarse stems and veins removed, very thinly sliced

1. In 5-quart Dutch oven, heat olive oil over medium heat. Add onion and garlic; cook until lightly browned, about 10 minutes.

2. Add potatoes, broth, salt, pepper, and 3 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are fork-tender, about 20 minutes.

3. With potato masher, mash potatoes in broth until potatoes are lumpy.

4. Stir in kale; simmer, uncovered, until tender, about 5 to 8 minutes.