Directions

1. In a large pot over medium heat, warm the oil. Add the chouriço and cook until lightly browned on both sides, 3 to 5 minutes.
2. Remove the sausage using a slotted spoon to a plate, making sure the sausage drain well into the pot; its fat will flavor the soup.
3. Dump the onions into the pot. Sprinkle with salt and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add the garlic and cook for 2 minutes more.
4. Add the potatoes and water to the pot and bring to a boil. Reduce the heat to a simmer. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly.
5. When the caldo verde has cooled a little, purée it using a blender or a food processor.
6. Add the collards to the soup, bring it back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and pepper.
7. Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço.