1
2 tbsp
olive oil
1½ lb
chorizo sausage
Add olive oil to a skillet on medium-high heat, and cook the chorizo until browned (about 165°F inside) and set aside in a bowl.
2
2
onions (yellow, chopped)
8 clovese
garlic
½ tsp
red pepper flakes
1 tsp
black pepper
Reduce the heat to medium, and, in the same skillet, add the onion, garlic, salt, red pepper flakes, and black pepper. Cook until the onion is golden and translucent. Set the skillet aside.
3
8 cups
water
8 cups
chicken broth
4 lbs
potatoes (cubed)
In a large stock pot, add the water and broth. Bring to a boil, add the potatoes, and cook until they start to turn tender. Then reduce to a simmer and cook until soft.
4
Add the onion mix to the stock pot, and mix. Transfer 1½ cups of solids and another 1½ cups of liquids to a blender and set aside.
5
Slice the chorizo into bite-sized pieces and add to the stock pot. Add the collard greens and continue to simmer until the greens are soft and limp.
6
⅓ cup
olive oil
4 tsp
white wine vinegar
Add the oil to the blender and purée. Turn off the heat, and add the purée and vinegar to the stock pot.