Portuguese Green Soup

• 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 linguica, 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

1. Heat olive oil in large pot over medium-high heat. Add onion and garlic. Saute until onion is soft and golden , about 5 minutes. Add collard greens and saute until wilted, about 4 minutes. Add sausage and saute 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.

olive oil, onion, garlic, collard greens, sausage, lowsalt, russet potatoes, red pepper

Taken from www.epicurious.com/recipes/food/views/portuguese-green-soup-231074 (may not work)