How To Make Collard Green Caldo Verde - Best Recipe | Charleston Magazine
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Cooking tools:
- Potato masher
- Dutch oven
- Chef's knife
- Cutting board
- Potato peeler
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Plate
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
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