Gorete's Portuguese Caldo Verde Soup

1. Remove the hard stalk from the collard greens or kale and set aside. Cut the leaves lengthwise into several strips. Stack the strips then cut into very thin strips.
2. In a large deep pot, add the whole sausage, potatoes, collard greens or kale stalks, onion, garlic, water, broth, oil and seasonings. Cook on medium heat until the potatoes are tender.
3. Remove the sausage from the broth and cut into thin slices then set aside. Remove the kale stocks, then discard.
4. Using an immersion blender, puree the soup until smooth and lump free.
5. Add the kale and sausage slices to the soup, and cook on medium until the collard greens or kale is tender. Adjust seasoning if necessary.

Recipe & Photo Credit: Chef Gorete, Food.com