Ingredients Jump to Instructions ↓

  1. 1 onion, chopped

  2. 1 garlic clove, chopped

  3. 4 Tbsp olive oil

  4. 6 potatoes, peeled and cubed

  5. 2 quarts cold water

  6. 6 oz. smoked sausage, (preferable Portuguese sausage) sliced very thin salt to taste

  7. 1 lb. collard greens or kale

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large pot. Add the garlic and the onion and cook over low heat, stirring occasionally, until the onion softens. Add the water, potatoes and salt and bring to a boil. Simmer over low heat until the potatoes are tender, that should take about 15 minutes or so. While the potatoes are cooking, wash the collard green or kale, and trim any tough stems. Then stack the leaves and roll them up like a cigar. Slice as thinly as you possibly can. (If you live near a Portuguese store, they probably sell prepacked already cut collard green for this soup) When the potatoes are tender, take an immersion blender,and blend till you have a thick puree. Bring the pureed potatoes back to a boil. Add the kale and simmer until it is wilted and very vibrant green, about 5 minutes depending on how thin you cut it. Stir in the sausage and simmer for another 5 minutes. Adjust the salt. Some people drizzle extra olive oil in each bowl before serving but I dont. Serve with a good rustic bread, preferably portuguese corn bread (broa). Enjoy!!!


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