Caldo Verde Recipe - Portuguese Green Soup

Place a 5.5 - quart pan or large stock pot on the stovetop and heat it over medium - high heat. Then, add 2 tablespoons of olive oil to the pot.

Add the onions to the pot and cook them for about 2 minutes, or until they become transparent.

Add the sausage to the pot and cook it for 5 minutes, or until it is lightly browned.

Add the garlic to the pot and cook it for about 2 minutes, or until it becomes fragrant.

Remove the sausage from the pan and set it aside in a bowl.

Add the potatoes to the stock pot. Season the potatoes with salt. Then, cover the potatoes with about 7 cups of water. Let the potatoes cook in the water until they are soft.

Once the potatoes are fully cooked, remove half of the potatoes from the pot and set them aside with the sausage.

Use an immersion blender to blend the other half of the potatoes in the stock pot with the water they cooked in.

Return the sausage and the reserved potatoes to the stock pot. Season the soup with salt and pepper, then stir well.

Add the collard greens to the pot and stir them into the soup.

Drizzle the soup with olive oil and serve it with bread.