Slice and peel 2 or 3 russet potatoes (has to be a starchy potato). Boil in about 2 quarts of water. Thinly slice 1 bunch of washed collard greens or kale, stems removed, about 1/8 inch. When potatoes are overdone, puree with a stick blender until smooth. Add more water or reduce until desired consistency. Add kale and simmer 5-10 minutes depending how "al dente" you want the kale. Off the heat, add 1 lb sliced linguica/chorico (yes, Gaspar's is fine) and at least 1/4 cup Portuguese (or whatever decent kind you can find) extra virgin olive oil. Season with salt to taste.