PORTUGUESE KALE SOUP    serves 6-8               1 lb. linguica 1 lb. chorizo (a spicier version of linguica) 1 bunch kale 1 lb. dried kidney beans or 3 cans of the beans 1 large onion, diced 2 large potatoes, chopped 2 small cans of tomato paste Salt and pepper to taste Cider vinegar 1.        Follow package directions for soaking beans (you         can use canned to skip this step) 2.        Cut linguica and chorizo into thin rounds and         sauté in just enough oil to keep them from         burning. 3.        Remove and place in soup pot. 4.        Sauté the diced onion in the pan. Deglaze pan with         water from beans. Add to soup pot. 5.        Add beans and enough of their water and plain         water if necessary to cover to the soup pot. 6.        Add potatoes, and salt and pepper and tomato        paste to taste. 7.       Cook gently until the beans are as tender as you        like. 8.        Wash kale, remove stems and cut into bite size         pieces. Add to soup. 9.        Cook until the kale is cooked to your taste. 10.      After the soup has been put into a bowl, add a         splash of vinegar. 11.      This soup is better the second day, and freezes         acceptably.