The "green broth" of Minho, Portugal, combines collard greens, potatoes, and chouriço in a thick, nourishing soup traditionally served from black clay pots at midnight during festivals.
Ingredients
- 500g collard greens (or kale)
- 500g potatoes
- 200g chouriço (smoked sausage)
- 1 onion
- 2 garlic cloves
- 50ml olive oil
- salt
- pepper
Instructions
1
Broth
In pot, sauté onion and garlic in olive oil. Add peeled, cubed potatoes and 1.5L water. Boil until potatoes tender (20 mins).
2
Purée
Mash potatoes against side or blend partially for creamy base.
3
Greens
Stack collard leaves, roll tightly, slice into hair-thin ribbons (chiffonade).
4
Cooking
Add greens to boiling soup. Cook 10 minutes until tender but bright green.
5
Sausage
Slice chouriço into coins. Add to soup. Simmer 5 minutes.
6
Service
Serve with slice of chouriço in each bowl and drizzle of raw olive oil.