Ingredients

The following ingredients have 6 Servings
  • 2 pounds Yukon Gold (or Russet) potatoes (peeled and quartered)
  • 1 large yellow onion (peeled and quartered)
  • 3 cloves garlic (minced)
  • 1/2 cup extra-virgin olive oil (plus more for serving)
  • 1 pound linguiça (kielbasa or chorizo) sausage (thinly sliced)
  • 1 bunch collard greens (thoroughly washed)
  • 4 slices thick-cut bacon (diced)
  • 8 cups low-sodium chicken (or vegetable) broth
  • Salt and pepper to taste

Instruction

  • Start by removing the stem off every collard green leaf. Then, stack three to four leaves at a time and roll them like cigars. Cut them crosswise into very thin strips. Proceed with the rest of the leaves. Reserve.
  • In a heavy bottomed pot, add the peeled potatoes, the quartered onion, the minced cloves of garlic, the olive oil and the chicken broth. Bring it to a boil over high heat, then lower the heat to medium low and cook until the potatoes are tender and ready to be mashed (about 20 min).
  • Using an immersion blender, blend the soup until smooth. You can also use a regular blender and blend the soup in batches.
  • Add the collard greens, stir, and keep cooking for 15 more minutes or until the greens are tender.
  • While the greens are cooking, brown the bacon and sausage. In a large skillet, over medium heat, cook the bacon and the sausage until browned, about 5-8 minutes.
  • Add the bacon/sausage mixture to the soup and cook until the soup boils again. Season with salt and pepper to taste.
  • Serve immediately with extra olive oil for drizzling.