-Dottie Cross TMPJ72B 6 oz Chorizo sausage; cut in

-half lengthwise and sliced 1 tb Olive oil

1 Large onion; chopped

8 c Defatted reduced-sodium chic

-stock 8 All-purpose potatoes

-(2 lbs. total), peeled and 6 Cloves garlic, peeled, root

-trimmed 1 Bunch kale; (1 lb.), trimmed

-washed and thinly sliced Salt and freshly ground blac -to taste Heat a small, nonstick skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside. In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper. Serves 8. 254 calories per serving: 10 grams fat, 277 mg sodium and 19 mg cholesterol. Source: "Eating Well" magazine - January/February, 1993 COMMENTS: For a satisfying winter supper, serve this peasant soup with chewy Portuguese corn bread called broa. Collard or mustard greens can be substituted for the kale. Reformatted by: CYGNUS, HCPM52C From the MM database of Judi M. Phelps. jpheps@slip.net or best.com -----