Portuguese Green Broth - Fresh-Pressed Olive Oil

Name: Portuguese Green Broth - Fresh-Pressed Olive Oil
Ingredients: 6 tablespoons extra virgin olive oil, plus more for drizzling; 1 medium yellow onion or large leek, finely diced; 3 cloves garlic, peeled and thinly sliced; Coarse salt (kosher or sea) and freshly ground black pepper; 1 large russet potato, peeled, quartered, and cut into 1/4-inch slices; 2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices; 6 cups vegetable or other stock; 1 bunch lacinato kale or collard greens, tough stems removed, leaves roughly chopped; 12 ounces cooked linguiça or other garlicky pork sausage, sliced; Minced fresh chives, for garnish (optional)

freshpressedoliveoil.com

Humble ingredients define one of Portugal’s most beloved soups, caldo verde. It traditionally contains potatoes, olive oil, kale or Portuguese cabbage, and salt

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Ingredients

6 tablespoons extra virgin olive oil, plus more for drizzling
1 medium yellow onion or large leek, finely diced
3 cloves garlic, peeled and thinly sliced
Coarse salt (kosher or sea) and freshly ground black pepper
1 large russet potato, peeled, quartered, and cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices
6 cups vegetable or other stock
1 bunch lacinato kale or collard greens, tough stems removed, leaves roughly chopped
12 ounces cooked linguiça or other garlicky pork sausage, sliced
Minced fresh chives, for garnish (optional)