Yield: 4-6 servings

Prep: 25 min — Cook: 40 min

• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, halved and
  thinly sliced
• 4 garlic cloves, sliced
• Kosher salt
• 2 bay leaves
• 1½ pounds Yukon Gold, peeled and cut into ½-inch cubes
• 1 (3- to 5-ounce) chouriço or linguiça
• 8 cups water
• 1 pound collard greens cut
  into very thin slices
• Rodrigues Kitchen Piri Piri

1. Step 1 - In a large heavy pot, heat olive oil over low heat.
Add onion, season with salt and Rodrigues Kitchen Piri Piri hot sauce. Cover with parchment paper lid (cartouche), stirring occasionally, until soft and lightly golden, about 20 minutes. Add 2 garlic cloves and stir until fragrant, about 1 minute.
2. Step 2 - Add potatoes, chouriço, bay leaves, sauteed onions, 2 garlic cloves and water to a large pot. Season with salt. Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are fork tender, about 20 minutes. Transfer sausage to a cutting board to cool and remove bay leaves.
3. Step 3 - Let the Caldo Verde cool, purée the soup in a blender (or use an immersion blender) until smooth.
Return to pot. Cook over medium-low heat, until the soup is thickened, about 5 minutes.
4. Step 4 - Divide soup among bowls. Swirl in the raw kale, it will cook in the hot soup. Thinly slice the sausage and divide on top. Drizzle with olive oil, Rodrigues Kitchen Piri Piri and serve hot.