Portuguese Kale Soup (Caldo Verde)

Warm 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion with a pinch of salt and cook 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook 30 seconds, just until fragrant (do not brown).
Scoot the aromatics to one side. Add the sliced beef or turkey sausage with the remaining 1 tablespoon olive oil and cook 3–4 minutes, turning to lightly brown. Reserve a few browned slices for garnish, if desired.
Add the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer 15–20 minutes, until the potatoes are very tender.
Partially puree: Use an immersion blender to give the pot a few quick pulses (or use a potato masher) to thicken the soup while leaving some potato chunks for texture.
Add the finely shredded kale and simmer 5–7 minutes until tender and silky. Season to taste with salt, black pepper, and a pinch of red pepper flakes if you like heat.
Ladle into bowls, garnish with the reserved sausage slices, and finish with a drizzle of olive oil. Serve with lemon wedges and crusty bread if desired.