| 1 | Heat 1 tsp olive oil in a large stock pot over medium-high heat. | 2 min |
| 2 | Add chorizo and cook until lightly browned. | 5 min |
| 3 | Transfer the chorizo to a bowl and set aside. | 1 min |
| 4 | Reduce heat and add onion, garlic, 2½ tsp salt, red pepper flakes, and black pepper.
Cook until onion is translucent. | 5 min |
| 5 | Add potatoes, broth, water and bring to a boil. | 10 min |
| 6 | Reduce heat and simmer until potatoes and just tender. | 8-10 min |
| 7 | Transfer 1½ cups of solids and 1½ cups of liquid to a blender and purée. | 5 min |
| 8 | Add collard greens and simmer. | 10 min |
| 9 | Stir in chorizo an dsimmer until greens are soft. | 8-10 min |
| 9 | Add remaining oil to the blender and purée | 1 min |
| 10 | Turn off the heat and add both the purée and vinegar. | 1 min |
