Ingredients

• 4 tablespoons olive oil, divided
• 1 onion, minced
• 1 clove garlic, minced
• 6 potatoes, peeled and thinly sliced
• 2 quarts cold water
• 6 ounces Chorizo sausage, thinly sliced
• 2 1/2 teaspoons salt
• ground black pepper to taste
• 1 Collard Greens, rinsed and julienned

Ingredients

1. In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
2. Meanwhile, in a large skillet over medium-low heat, cook Chorizo sausage until it has released most of its fat, 10 minutes. Drain.
3. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
4. Just before serving, stir Collard Greens into soup and simmer, 5 minutes, until Collard Greens are tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once