Other

Ingredients

• 200 gr Collards
• 1 Onion
• 2 Garlic cloves
• 600 gr Potatoes
• 1 Sausage or meat chorizo
• 50 gr Cornbread
• 150 ml Olive oil
• Salt to taste

Preparation

Peel the potatoes, the onion and the garlic cloves and boil them in 1.5 litres of water seasoned with salt, a drizzle of olive oil and the chorizo. Meanwhile, prepare the collards leaves, wash them and cut them in thin stripes. 

When the potatoes are well cooked, remove the chorizo and crush the remaining mixture (potatoes, onion and garlic cloves) with a fork or a potato masher. Bring to the heat again and, 10 minutes before serving, with the boiling soup, add the well-drained collards. Let it cook with the pan uncovered until the collards are cooked.

Check the seasonings and add the remaining olive oil.

Slice the chorizo a put a slice in each serving dish or bowl. Add the soup. Cut the cornbread into slices to eat on the side.

*Recipe provided by the Tourism and Hotel Business School of Lisbon, based in the traditional recipes of Maria de Lourdes Modesto.