| How To Cook: |
|
|
1. Wash the greens under cold running water. With a sharp knife trim away any bruised or blemished spots and strip the leaves from their stems. Bunch the leaves together and shred them into the finest possible strips. Set aside.
|
2. Place the sausages in a small skillet and prick them in two or three places with the point of a knife. Add enough water to cover them and bring to a boil over high heat.
|
3. Reduce the heat to low and simmer for 15 minutes. Drain the sausages on paper towels, slice into ¼-inch rounds, and set aside.
|
4. Combine the potatoes, water and salt in a 4- to 5-quart saucepan and bring to a boil over high heat. Reduce the heat to moderate and cook uncovered for 15 minutes, or until the potatoes when tested can be easily mashed against the sides of the pan.
|
5. With a slotted spoon, transfer the potatoes to a bowl and mash them to a smooth puree with a fork. Return the potatoes to the liquid in the pan, stir in the olive oil and pepper and bring to a boil over high heat. Add the greens and boil uncovered for 3 or 4 minutes.
|
6. Then drop in the reserved sausages and simmer for a minute or two to heat them through. Serve at once, accompanied by a plate of Broa.
|
