Deborah selected a recipe for Portuguese Caldo Verde. Brad and I had fun making it together. I chopped garlic and onion and cooked them while he peeled and sliced the potatoes. I cooked sausage while the potatoes cooked, and he washed the dishes we had used so far and mashed the cooked potatoes. I cleaned, washed, and trimmed the collard greens, rolled them into tight bundles, and he sliced them into paper thin shreds.
1 large yellow onion, peeled and minced fine
1 large garlic clove, peeled and minced
4 tablespoons olive oil
6 large Maine or Eastern potatoes, peeled and sliced thin
2 quarts cold water
6 ounces chouriço, chorizo, pepperoni, or other dry garlicky sausage, sliced thin
2½ teaspoons salt (about)
¼ teaspoon freshly ground black pepper
1 pound collards, kale, or turnip greens, washed, trimmed of course stems and veins, then sliced filament-thin. (The easiest way is to stack 6 to 8 leaves, roll crosswise into a firm, tight roll, then slice with a very sharp knife.)
Sauté the onion and garlic in 3 tablespoons of the oil in a large heavy saucepan 2 to 3 minutes over moderate heat until they begin to color and turn glassy; do not brown or they will turn bitter. Add the potatoes and sauté, stirring constantly, 2 to 3 minutes, until they begin to color also. Add the water, cover, and boil gently over moderate heat 20 to 25 minutes until the potatoes are mushy. Meanwhile, fry the sausage in a medium-size heavy skillet over low heat 10 to 12 minutes until most of the fat has cooked out, drain well and reserve.
When the potatoes are soft, remove the pan from the stove and with a potato masher, mash the potatoes right in the pan in the soup mixture. Add the sausage, collards and simmer uncovered 5 minutes until tender. Mix in the remaining tablespoon of olive oil, and taste the soup for salt and pepper. Ladle into large soup plates and serve as a main course accompanied by chunks of Broa,a heavy yeast-raised corn bread from northern Portugal.
The soup is hearty, flavorful, and healthy!