Portuguese Kale Soup

Adapted from Chez Panisse Vegetables.

This soup is warming, filling, and an excellent use of winter vegetables.

Half a bunch of kale (usually about half a pound), collards or beet greens
1 pound boiling potatoes, I used yellow russet
1 quart chicken or vegetable stock
1 teaspoon salt
1 carrot
Optional: chicken or pork sausage
Extra-virgin olive oil

Remove the stems from the kale, wash the leaves, and cut them into bite size strips. Chop the carrot into wheels. Peel the potatoes and chop them into small chunks. 
Bring the stock to a boil and add salt. Add the carrots and potatoes and cook for about four minutes. Add the kale and cook for a few more minutes. Add a splash of olive oil. If desired, add the sausage.

I eat this with a dash of hot sauce (food repair kit). I also added chopped sweet potato because I had one already cooked in the fridge.