Alheira de Mirandela (Portuguese Sausage with Egg, Chips and Greens)

• 500 g Idaho potato
• 1 ½ tsp Fine sea salt
• 5 tbsp Olive oil
• 2 pieces Smoked sausage
• 200 g Kale
• 2 cloves Garlic
• ½ tsp Black pepper
• 1 piece Lemon
• 2 Egg

1. Cut the potatoes into chip shapes, about 1 cm thick. Rinse well, then drain in a colander and pat dry. Season with 1 tsp of the fine sea salt.
2. Heat 3 tbsp of the olive oil in a large frying pan over medium-high heat. Fry the chips in a single layer, turning occasionally, for 18 to 22 minutes until golden and tender; cook in batches if needed. Transfer to a plate and keep warm.
3. Wipe out the pan, then add 1 tbsp of the olive oil and set over medium heat. Add the smoked sausage and cook for 10 to 12 minutes, turning often, until the casing is crisp and the sausage is hot through. Move the sausage to the edge of the pan.
4. Strip any tough stems from the kale and tear the leaves into bite-sized pieces. Finely slice the garlic. Add the remaining 1 tbsp olive oil to the pan, then sauté the garlic for 30 seconds until fragrant.
5. Add the kale with a pinch of the remaining salt and the black pepper, and sauté for 3 to 5 minutes until wilted and glossy. Squeeze in a little lemon juice to taste and toss well. Transfer the greens to the plates with the sausage.
6. In the same pan over medium heat, fry the eggs for 2 to 3 minutes until the whites are set and the yolks are still runny, or longer if you prefer. Serve each plate with chips, a fried egg, and extra lemon wedges for squeezing.

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