How To Make Collard Green Caldo Verde - Best Recipe | Charleston Magazine

Ingredients

• 1 lb. collard greens or 1 large bunch, washed
• 1/8 cup extra-virgin olive oil
• 1/2 lb. Portuguese linguiça or Spanish chorizo sausage, sliced in half lengthwise
• 1 medium sweet onion, diced
• 6 garlic cloves, sliced
• 2 tsp. kosher salt
• 2 large Russet potatoes, peeled and diced
• 4 cups low-sodium chicken stock
• Pepper vinegar, to taste