Traditional Portuguese Collard Green (Caldo Verde) and Potato Soup.
2.2 Lb. potatoes, sliced
2 onions, sliced
1 clove garlic
6 cups of broth (chicken/vegetable)
1 Tbsp. Olive Oil
6-8 Collard Green leaves
Chourico, sliced (Portuguese/Spanish Sausage)
In a large pot add the stock, potatoes, garlic, and onions to boiling.
When potatoes are almost cooked, add the salt and olive oil.
Blend until smooth, add water if needed.
Shred the collard greens. Use a food processor or stack 3-4 leaves together, rolling them tightly and then cutting them into thin slices with a sharp knife.
Add the shredded collard greens to the boiling soup and cook for 5 -10 minutes.
Slice the Chourico and place 2-3 slices into each individual bowl of soup.
Sourced from @jesannayoga