Caldo Verde (Green Soup)

[nverland]

Caldo Verde (Green Soup)

1 lb (500 g) collards, kale, or turnip greens
1 large yellow onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
4 Tbs (60 ml) olive oil
4 to 6 large potatoes, peeled and thinly sliced
8 cups (2 L) water
6 oz (175 g) Portuguese chourico or Spanish chorizo,
thinly sliced
Salt and freshly ground pepper to taste

Wash the greens and remove stems and coarse veins. Roll 6 or 8
leaves at a time into a tight roll and slice as thinly as possible with a
sharp knife. Repeat with the remaining leaves and set aside. Sauté
the onion and garlic in the olive oil in a large pot over moderate
heat until they are golden but not brown. Add the potatoes and sauté
an additional 2 to 3 minutes, stirring occasionally. Add the water
and bring to a boil. Simmer covered for 20 to 25 minutes, until the
potatoes are thoroughly cooked. Mash the potatoes right in the
cooking pot, using a potato masher or a large spoon against the side
of the pot. Meanwhile, cook the sliced sausage in a skillet for 10 to
12 minutes, until most of the fat is rendered out. Drain the sausage
and add to the pot along with the chopped greens. Cook for 5 to 10
minutes over low heat, until the greens are tender. Season with salt
and pepper. Serves 6 to 8.