Portuguese Green Soup

Cooking With Nick Stellino
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Ingredients:

2 tablespoons olive oil
1 1/2 pounds hot Italian sausage or chorizo, cut into 1/2-inch pieces.
2 white onions, chopped
10 whole garlic cloves
1/4 teaspoon red pepper flakes
1/8 teaspoon saffron powder or turmeric
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry sherry
1 pound Russet potatoes, peeled and cut into 1/2-inch pieces
6 cups Vegetable or Chicken Stock
4 cups chopped collard greens or kale
4 tablespoons chopped roasted red pepper
Serves 6 to 8
Printable Version
Heat the olive oil in a small stock pot or Dutch oven set on high heat until sizzling, about 2 minutes. Add the sausage and cook until browned, about 3 minutes. Using a slotted spoon, remove the sausage to a bowl and set aside. Add the onions, garlic, red pepper flakes, saffron or turmeric, cumin, salt and pepper to the same pan and cook on medium-high heat for 3-5 minues, stirring occasionally, until the onions are soft. Stir in the sherry and cook for 1-2 minutes. Add the potatoes and vegetable or chicken stock and bring to a boil. Reduce the heat to low and simmer, covered, until the potatoes are falling apart, about 20-30 minutes. IN several batches, process the soup in a food processor or blender until smooth. Return to the pot and add the browned sausages and the collard greens. Simmer for 5 minutes, until the greens are soft.
To serve, ladle the soup into shallow soup bowls and sprinkle with the chopped peppers.
Wine Suggestion: Chenin Blanc
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