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Caldo Verde

kept bytihleigh

2/3 cup (150 ml) olive oil. I used extra virgin because the oil plays a big part on this soup
1 large yellow onion, chopped
5 medium size starchy potatoes, peeled and quartered
2 garlic cloves, chopped
1 quart of water
2 1/2 teaspoon salt
1 bunch of collard greens--de-stemmed, washed and thinly sliced (chiffonade style)
Portuguese smoked sausage, or any sausage of your choice, cooked and sliced



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