Portuguese Caldo Verde

Ingredients

• 1/4 cup olive oil, plus more to serve
• 8 oz Portuguese chouriço, linguiça or other smoked sausage, sliced
• 1 large onion, chopped
• 4 cloves garlic, sliced
• 2 lb Yukon Gold or russet potatoes, peeled and cut in chunks
• 8 cups water or low-sodium chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large bunch lacinato kale or collard greens (about 10 oz), stems removed, sliced into very thin ribbons

Steps

1. Heat 1 tbsp oil in a Dutch oven over medium heat and brown the sausage slices, 4 minutes. Set aside.
2. Add the rest of the oil, the onion and garlic and cook until soft but not browned, 6 to 8 minutes.
3. Add the potatoes, water, salt and pepper. Bring to a boil and simmer until the potatoes fall apart, 20 minutes.
4. Blend the soup until smooth with an immersion blender (or in batches in a blender, venting the lid).
5. Bring back to a simmer, add the greens and cook until bright and tender, 4 to 5 minutes. Return most of the sausage.
6. Season to taste and serve topped with the remaining sausage and a swirl of olive oil, with crusty bread.

TipRoll the greens into a tight cigar and slice as thinly as you can; fine ribbons are the signature of a good caldo verde.