Name: Portuguese Green Soup
Yield: Makes 4 main-course servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 bunch collard greens, center stems cut away, leaves thinly sliced; 1 pound fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds; 5 3/4 cups low-salt chicken broth; 1 3/4 pounds russet potatoes, peeled, diced; 1/2 teaspoon dried crushed red pepper

Diane Brown Savahge of Los Angeles, California, writes: "I'm a part-time restaurant manager and food writer, and occasionally I teach cooking classes. One piece of advice I always share with my students is to keep the ingredients list short — you don't need to empty out your refrigerator to make a great meal. You just need a few quality ingredients with bold flavors."

Recipe information

Yield
Makes 4 main-course servings

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

1 bunch collard greens, center stems cut away, leaves thinly sliced

1 pound fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds

5 3/4 cups low-salt chicken broth

1 3/4 pounds russet potatoes, peeled, diced

1/2 teaspoon dried crushed red pepper

Preparation

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden , about 5 minutes. Add collard greens and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes. Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.

Recipe information

Ingredients

Preparation

Recipe notes