This is a Portuguese dish that I came across on Kenji Lopez-Alt's YouTube channel, and I have been making it since. It is a very easy soup to make and although this isn't authentic, this is how I like to make it
Ingredients
- Collard Greens with stems removed, folded and chopped into slices - 15-20 large leaves
- Potatoes - 3 medium sized, peeled and chopped into quarters (About 2 and half cups)
- Onion - 1 medium sized , sliced
- Garlic - 5 cloves, minced or sliced
- Ginger - an inch cut into thin slices
- Sausage - Andouille, or any kind that is on the slightly spicy side. 2 sausages Sliced on the bias or Diced.
- Chicken Stock - 4 Cups or more - enough to cover all the ingredients and provide enough broth
- Salt
- Olive Oil
Directions
- Sautee the collard greens, garlic, onions and ginger in plenty of olive oil for about 5 to 10 minutes on medium to high heat
- Add chicken stock and bring to boil
- Add potatoes and sausage
- Season with salt and reduce to simmer
- Simmer for an hour
- Taste
- Add more salt and olive oil if needed
- Mash potatoes with ladle or masher while they are simmering in the pot. Its ok if you can't get all of them
- Continue to simmer for another hour
- Mash more of the potatoes
- Serve and enjoy
Tips
- This soup allows you the convenience of prepping while cooking. You don't have to mise en place any of the ingredients. Sautee the Collards, while you are chopping the onions, or garlic or ginger. Since you are making a soup, there is no need for a Maillard reaction. Similarly, you can cut and peel the potatoes while the stock is coming up to a boil.
- Use a heavy Dutch oven if available
- Skip the Andouille , if you want a less spicy soup
- You can always add more stock if needed
- Potatoes absorb most of the salt, so remember to add more if needed
- I sometimes add Parsley and root vegetables like carrots or radishes if they are in season
Cutting Collard Greens
Simmering and Cooking
