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