Step 1

Start by cutting the collard greens or kale. Stack the leaves, three at a time and roll them like a cigar. Cut crosswise into very, very thin strips. Set aside.

Step 2

In a skillet, over medium heat cook the chorizo until lightly browned on both sides. Use a slotted spoon to remove the sausage to a plate. Reserve sausage flavored oil to flavor the soup.

Step 3

In a large pot over medium heat, warm 3 tablespoons of olive oil and cook onions until tender and translucent. Add garlic and cook for 2 more minutes.

Step 4

Stir in potatoes and add water or combination of water and broth and bring to a boil.

Step 5

Reduce the heat and let the soup simmer. Cook until the potatoes are tender, about 10- 20 minutes. Remove from heat and let them cool slightly.

Step 6

Mash the potatoes and then bring them back to the pot.

Step 7

Using a hand blender, blend the soup until smooth. Or you can use a regular blender and blend the soup in batches.

Step 8

Add about half the sausage slices and fat to the soup

Step 9

Add the collard greens or kale, stir, and keep and cook for a few more minutes until the soup turns bright green. Don’t overcook as the greens should be slightly crunchy.

Step 10

Season with salt and pepper to taste

Step 11

Remove from heat and drizzle with extra Portuguese olive oil.

Step 12

Ladle the Caldo Verde soup into bowls topped with thin slices of chorizo in each one.

Step 13

Serve hot accompanied by cornbread.