portuguese-green-soup-231074.json

{
    "directions": [
        "Heat olive oil in large pot over medium-high heat. Add onion and garlic. Saut\u00e9 until onion is soft and golden , about 5 minutes. Add collard greens and saut\u00e9 until wilted, about 4 minutes. Add sausage and saut\u00e9 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes. Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper."
    ],
    "ingredients": [
        "2 tablespoons olive oil",
        "1 medium onion, chopped",
        "3 cloves garlic, minced",
        "1 bunch collard greens, center stems cut away, leaves thinly sliced",
        "1 pound fully cooked spicy sausage (such as lingui\u00e7a, andouille, or hot links), cut into 1/2-inch-thick rounds",
        "5 3/4 cups low-salt chicken broth",
        "1 3/4 pounds russet potatoes, peeled, diced",
        "1/2 teaspoon dried crushed red pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Potato",
        "Sausage",
        "Fall",
        "Collard Greens",
        "Los Angeles",
        "California"
    ],
    "title": "Portuguese Green Soup",
    "url": "http://www.epicurious.com/recipes/food/views/portuguese-green-soup-231074"
}