| | Directions | | In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chourigo and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes. When the soup is cool enough to handle, puree it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowl and garnish with the remaining cubes of chourigo. |
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| Ingredients | | - |  | 1/4 cup olive oil |
| - | | 1 onion, diced (large) |
| - | | 2 cloves garlic, thinly sliced |
| - | | 10 ounces chourigo sausage |
| - | | 6 potatoes, peeled and diced (medium) |
| - | | 8 cups cold water |
| - | | 1 pound kale or collard greens, cut into very fine julienne |
| - | | salt and pepper to taste |
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