Kale Soup With Potatoes and Sausage

• 1 pound linguica or chorizo, cut across into 1/8-inch-thick slices
• 1 large onion, peeled and chopped
• 1 clove garlic, peeled and minced
• 2 large baking potatoes, peeled and cut into 1/4-inch cubes
• 1 1/2 heads kale, stemmed and coarsely chopped (about 6 cups)
• 4 cups chicken broth, homemade or low-sodium canned
• 1 tablespoon balsamic vinegar
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 3 plum tomatoes, cored and cut into 1/2-inch dice

1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and cook for 2 minutes.
3. Add the garlic and potatoes and cook for 2 minutes.
4. Add the kale and cook, stirring constantly, for 2 minutes longer.
5. Stir in the chicken broth, vinegar and salt.
6. Bring to a boil, reduce heat, cover and simmer for 1 hour.
7. Season with pepper.
8. Stir in the tomatoes and cook, uncovered, for 15 minutes.
9. Divide among 4 bowls and serve.

chorizo, onion, clove garlic, baking potatoes, chicken broth, balsamic vinegar, kosher salt, freshly ground pepper, tomatoes

Taken from cooking.nytimes.com/recipes/7416 (may not work)