Description
A Portuguese and Brazilian soup of collard greens or kale and smokey, spicy linguica sausage in a hearty broth thickened by potatoes.
Ingredients
1-2 tablespoons olive oil or dende (palm oil)
8-10 cups chicken, pork or vegetable broth
1 lb linguica sausage, cut into rounds.
1 large onion, diced
5 garlic cloves, minced
6 Yukon Gold potatoes, diced.
1 tablespoons salt plus more to taste
1 teaspoon dry thyme
2 bunches of collard greens (or 10-12 large leaves), sliced thin and chopped.
Malagueta Peppers or your favorite hot sauce
Instructions
1. In a soup pot, 4 quarts or bigger, heat the oil and brown the sausage. Use a slotted spoon to transfer the sausage to a plate and set it aside for later.
2. Sauté the onion in the oil for 3-4 minutes. Add the garlic and sauté for another 1-2 minutes.
3. Add the broth, potatoes, salt, bay leaves, and dried thyme. Simmer for 20 minutes or until potatoes are very tender and starting to break apart. You may choose to use a potato masher or immersion blender to further break down the potatoes.
4. Add the chopped collard greens and cook for another 3-5 minutes.
5. Taste and season with salt and pepper. Add the linguica back in or serve with the linguica on top as a garnish. To spice it up, stir in chopped malagueta peppers or use your favorite hot sauce.