Collard or mustard greens can be substituted for the kale in this flavorful soup. Make it a meal: For a satisfying winter supper, serve with your favorite crusty bread.

Makes 8 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

6 ounces chorizo sausage, cut in half lengthwise and sliced
1 tablespoon extra-virgin olive oil
1 large onion, chopped
8 cups reduced-sodium chicken broth
8 all-purpose potatoes (2 pounds total), peeled and sliced
6 cloves garlic, peeled, root ends trimmed
1 bunch kale (1 pound), trimmed, washed and thinly sliced
Salt & freshly ground pepper to taste

1. 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.
2. Heat oil in a heavy stockpot over medium heat. Add onions and sauté until softened, 5 to 10 minutes. Add broth, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
3. Transfer the potatoes and garlic to a bowl with a slotted spoon; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer until the kale is tender, about 5 minutes. Stir in the reserved chorizo and season with salt and pepper.

NUTRITION INFORMATION: Per serving: 217 calories; 11 g fat (4 g sat, 5 g mono); 24 mg cholesterol; 17 g carbohydrate; 14 g protein; 6 g fiber; 474 mg sodium; 1024 mg potassium.
Nutrition bonus: Vitamin A (174% daily value), Vitamin C (157% dv), Potassium (29% dv), Iron (16% dv).
1/2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 1 high fat meat

TIP: Note: Chorizo, a spicy pork sausage seasoned with paprika and chili, is originally from Spain and is often used in Mexican cooking. Chorizo can be made with raw or smoked, ground or chopped pork. Chorizo can be found in the deli section of most large supermarkets.