Thank you so much! Bet the soup would be good with either type of sausage. I work down in Mass. where it is easy to find both, strong community of folks of Portuguese as well as Brazilian heritage.
I'm about to go away for a couple weeks so I was going through my fridge to make sure I can cook all the perishables I can. I had a bunch of greens I had picked up from the Asian market in the fridge so I focused the meal around them.
I cooked up a couple strips of bacon until crisp, then set them on paper towels to drain. I then diced up three dried Japanese chilis (they are hot...LOL) and cooked them in the bacon fat for about a minute while I diced a small white onion. Added the onion and sauteed. While they were carmelizing I chopped some red amaranth leaves and rice paddy greens, and mixed up some mochi (rice cake) in the microwave. After about 5 minutes or so, I added the chopped greens and sauteed until wilted. I then put the greens on the plate, crumbled the bacon over the top and served with the mochi.
Overall I liked how it tasted. I'd like to try this again using shallots instead of a white onion, and using something like linguica instead of bacon. Amaranth is astringent. The bacon balanced that out somewhat, but I think a smoked sausage would balance it out even more.
