Caldo Verde (Portuguese Collard and Sausage Soup)

In a large soup pot over medium heat, add 2 tablespoons of the olive oil and brown sausage slices. Remove browned sausage to a bowl using a slotted spoon, leaving the drippings in the pot.

Add the remaining olive oil, then add onion and garlic. Cook until onion is just turning translucent.

Add potatoes and broth. Bring to a boil, then cover and reduce the heat to medium low. Cook covered until potatoes are tender, about 15–20 minutes.

Using a hand masher, mash the potatoes in the soup pot, making sure to leave no large pieces but some small nuggets are ok. Return the sausage to the pot and add collard greens. Adjust seasoning as needed.

Cook only until sausage is heated through and collard greens are slightly wilted. The collards should still be bright green and have some crunch.

Pour into serving bowls, drizzle with extra virgin olive oil, and serve hot.