Portuguese Style Kale With Potatoes , Linguica Sausage And Goat Cheese

• 1- 8" link of linguica sausage, diced into 1/2" chunks
• small amount olive oil if sausage doesn't render enough oil
• 1 large head lacinto or dark green curly kale (whatever's in the market), washed, remove tough stems, roughly chop the leaves--leave the leaves wet
• 1 medium onion, 1/4" dice
• 3 cloves garlic, crushed and minced
• 3 large yukon gold potatoes, unpeeled, scrubbed and sliced into 1/4" thick rounds
• salt and freshly ground pepper to taste
• chopped fresh rosemary and thyme to taste (about 1 tsp each)
• 1/4 C yellow raisins
• 1 C crumbled goat cheese.

1. 1. In a large deep saute pan, saute chunks of linguica until they render their oil and begin to brown.
2. 2. Add onions and saute until translucent. Add the garlic and stir for a minute.
3. 3. Add the potatoes and toss to coat in the sausage oil. If not enough oil, add a touch of olive oil as needed. Brown the potatoes.
4. 4. Add the torn kale leaves and raisins and toss. Season with salt and pepper. Cover pan and cook until leaves are tender, but still and vibrant green (don't overcook) and the potatoes are cooked through. If mixture becomes too dry add a little water to moisten and toss. Remove cover and check every few minutes so bottom doesn't burn and toss ingredients.
5. 5. Add the fresh herbs and toss. Adjust seasoning, but watch the salt because the goat cheese is salty.
6. 6. Just before serving, add the goat cheese to the top of the mixture and cover for a few minutes to melt the cheese. Slide out onto a platter.

linguica sausage, amount olive oil, head lacinto, onion, garlic, gold potatoes, salt, rosemary, yellow raisins, goat cheese

Taken from www.epicurious.com/recipes/member/views/portuguese-style-kale-with-potatoes-linguica-sausage-and-goat-cheese-50106603 (may not work)