This is a loose interpretation of the classic Portuguese soup known as caldo verde made with potatoes, sausage, kale, and vegetables, makes a fabulous one pot meal.
12ouncesSmoked Portuguese Sausage (Linguica) or Spanish chorizosliced into 1/2-inch thick coins
For The Soup Base:
1mediumyellow onionfinely chopped
kosher salt and Freshly ground black pepper
8garlic clovesthinly sliced
8cupslow-sodium vegetable broth, chicken broth, or water
12ouncesYukon Gold potatopeeled and cut into 1-inch pieces
4ouncescollard leavesor kale, stemmed and very thinly sliced
Instructions
Cook The Sausage: Heat the olive oil in a large, heavy bottomed Dutch oven or pot over medium heat. Once the oil shimmers, brown the coins of sausage by cooking it cut side down, turning occasionally, until golden all over, about 8 minutes. Remove the browned sausage to a plate and set aside. Discard all but 3 tablespoons of the oil.
Make The Soup Base: Return the pan to medium-low heat, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden, about 5 minutes.
Simmer The Soup: Add the broth and potatoes and bring to a boil over high heat. Once the soup boils, reduce the heat to low. Partially cover the pot then simmer the soup until the potatoes are knife tender, about 20 minutes. (You could also put the soup in a slow cooker at this point and let it cook over low for up to 8 hours.)
Blend The Soup: Use an immersion blender to blend half of the soup base (or all of it if you want to be more traditional).Serve The Soup: Stir the collards or kale and cook for another 10 to 15 minutes until the broth turns a bit green. Stir in the reserved sausage, taste, and adjust seasoning and serve.