1Wash and rinse the potatoes well, cut them into quaters then par boil them until theu are just fork tender. While the potatoes are cooking wash and clean the kale, swiss chard and leeks to remove any dirt and grit. Remove the hard outer leaves and hard root bulb from the leeks so that you hav a nice floppy bouquet and chop into small peices. Remove the yellow leaves or brown spots from the kale, cut off the stems and chop the greens into small prices and set the greens aside.
2Heat the olive oil and butter in the bottom of a stock pot, once the butter has melted add in the sausage and pepper, stir until the sausage is browned on all sides. Add in the chopped leeks and garlic, stir and simmer intil the leeks are softened.
3Drain the potatoes and add them into the stock pot, cook over medium heat stirring occasionally for about 2-3 minutes or until the potatoes are cooked all the way through. Add in the kale and swiss chard, stir for about 30 seconds or until the leaves have wilted but are still bright green. Add in the chicken stock and heat through...Do not boil. Serve hot, sprinlke with pine nuts for texture and crunch.
4Notes: Do not over cook the kale and swiss chard, the leaves will turn black. The potatoes can also be cut into thin slices for faster cooking time.