Well, it's the end of our Olympic cooking experience for 2016 today.  It's been a fun 10 days, but boy has it been busy.  I saved one of the easiest recipes for today, knowing that it was going to be a hectic day with little time to cook or eat.  Thankfully I ended up with a little more time than I expected, so Bug baked us a loaf of crusty bread to enjoy with dinner. 

Today was Portugal day.  Portugal has 94 athletes at the Rio Games and has one bronze medal in Judo thus far.  Our menu was a Portuguese Kale and Chourico soup with a crispy bread.

The Verdict:
The soup was quick and easy, tasty and delicious.  The chourico sausage gives the soup a full flavor and the kale gives it great texture. 

Portuguese Chourico and Kale Soup (Original recipe from Food Network)

2 TBSP extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
15 oz of chick peas, drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper.

Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender. (Since the sausage was raw, I let it simmer for about 40 minutes and it was just about perfect.  I also think I forgot to add the tomatoes...  hmmm).

Serve soup with hunks of crusty bread and butter.  We made this bread (not a Portuguese bread, just a quick one!)

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