By cooking.nytimes.com

Kale Soup With Potatoes and Sausage

Ingredients

4 servings

1 poundlinguiça

or uncured Spanish chorizo, sliced into 1/8-inch-thick coins

1onion

large, peeled and chopped

2baking potatoes

large, peeled and cut into 1/4-inch cubes

1garlic clove

peeled and minced

1.5 buncheskale

stemmed and coarsely chopped

4 cupschicken broth

homemade or low - sodium canned

1 tablespoonbalsamic vinegar

2 teaspoonskosher salt

such as

freshly ground black pepper

3plum tomatoes

cored and cut into 1/2-inch dice

Instructions