This is based on Cape Cod's ubiquitous Portuguese kale and Linguiça soup. I wanted something more filling and less brothy so I played around with proportions and added my own twist to the recipe.
Despite the fact that it contains ground pork, this is actually an excellent way of getting your leafy green intake for the day -- I used an entire bunch of kale for one serving of stew.
1 bunch of lacinato kale, very finely chopped
2 Tbsps ground Linguiça
1/2 white onion peeled and roughly diced
1 1/2 cups duck or chicken stock
1 tsp olive oil
1 Tbsp red wine
Heat the olive oil in a saucepan over low to medium heat. As soon as it is shimmering, add the ground sausage and diced onion.
Stir to combine and cook until the onion is soft and translucent and the sausage meat has started to get crispy, about three minutes. Stir from time to time to keep the sausage meat from sticking to the bottom of the pan.
Add the red wine to the pan; it will bubble up madly. Stir well to dislodge any brown bits adhering to the bottom of the pan.
Add the chopped kale and stir to combine. Cook for a couple of minutes, stirring often, until the kale is wilted and starting to soften.
Add the stock, reduce the heat and cook until the stock is pipping hot and the kale is cooked to your preferred texture.