• 1 Tbsp. olive oil
  • 1 cup yellow onion, diced
  • 1 Tbsp. garlic, minced
  • 6 cups CarbSmart™ Potatoes, diced into even 1-inch cubes
  • 6 cups low sodium chicken broth
  • 4 cups collard greens, stripped from ribs and cut into ribbons
  • 14 oz. chourico, linguica, Spanish chorizo, or other smoked sausage, sliced
  • Salt & Pepper to taste


  1. In a large pot or dutch oven over medium heat, cook sliced sausage until browned on both sides. Remove from the pot and set aside.
  2. To the same pot, heat olive oil and cook onion and garlic until fragrant (about 3 minutes). Add diced potatoes, salt, pepper, and cook for another three minutes – stirring constantly.
  3. Add broth and bring soup to a boil. Lower the heat and simmer until potatoes are very soft and begin to break down. Using a potato masher, break up the large pieces of potatoes. Note: this helps to thicken the soup.
  4. Add greens to the pot, stir, and allow them to cook for 3 minutes. Add the browned sausage back to the soup and serve once sausage is warmed through.
  5. Garnish with a small swirl of olive oil