Initial commit

src/caldo-verde/index.pug

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+doctype html
+html
+    head
+        link(href="/style.css" rel="stylesheet" type="text/css")
+    
+    body.recipe
+        h1 Caldo Verde
+        
+        section.ingredients
+            .image
+                img(src="final.png")
+            .list
+                table
+                    tr
+                        td ½ cup
+                        td olive oil
+                    tr
+                        td 24 oz
+                        td spanish chorizo sausage
+                    tr
+                        td 2
+                        td onions (chopped fine)
+                    tr
+                        td 8 cloves
+                        td garlic
+                    tr
+                        td ½ tsp
+                        td red pepper flakes
+                    tr
+                        td 4 lbs
+                        td potatoes (yukon gold)
+                    tr
+                        td 8 cups
+                        td chicken broth
+                    tr
+                        td 8 cups
+                        td water
+                    tr
+                        td 2 lbs
+                        td collard greens
+                    tr
+                        td 4 tsp
+                        td white wine vinegar
+                    tr
+                        td  
+                        td salt & pepper
+        
+        section.directions
+            table
+                tr
+                    td 1
+                    td Heat 1 tsp olive oil in a large stock pot over medium-high heat.
+                    td 2 min
+                tr
+                    td 2
+                    td Add chorizo and cook until lightly browned.
+                    td 5 min
+                tr
+                    td 3
+                    td Transfer the chorizo to a bowl and set aside.
+                    td 1 min
+                tr
+                    td 4
+                    td
+                        | Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper.
+                        | Cook until onion is translucent.
+                    td 5 min
+                tr
+                    td 5
+                    td Add potatoes, broth, water and bring to a boil.
+                    td 10 min
+                tr
+                    td 6
+                    td Reduce heat and simmer until potatoes and just tender.
+                    td 8-10 min
+                tr
+                    td 7
+                    td Transfer 1½ cups of solids and 1½ cups of liquid to a blender and purée.
+                    td 5 min
+                tr
+                    td 8
+                    td Add collard greens and simmer.
+                    td 10 min
+                tr
+                    td 9
+                    td Stir in chorizo an dsimmer until greens are soft.
+                    td 8-10 min
+                tr
+                    td 9
+                    td Add remaining oil to the blender and purée
+                    td 1 min
+                tr
+                    td 10
+                    td Turn off the heat and add both the purée and vinegar.
+                    td 1 min