Caldo Verde

1. 1

   Cut sausages into 1/4-inch-thick slices.

2. 2

   In a 6- to 8-quart pan over medium-high heat, stir sausages often until lightly browned, about 10 minutes. With a slotted spoon, transfer sausages to paper towels to drain. Discard all but 1 teaspoon fat from pan.

3. 3

   Add onion and garlic to pan. Stir often over medium-high heat until onion is limp, about 5 minutes.

4. 4

   Add broth to pan. Tie cinnamon stick, bay leaf, and allspice in cheesecloth and add to broth. Cover and bring to a boil over high heat.

5. 5

   Meanwhile, peel potatoes and cut into 1/2-inch cubes. Cut out and discard tough parts of collard stems. Rinse leaves well, drain, and stack. Cut stack in half lengthwise, then cut crosswise into thin strips.

6. 6

   Add collard greens, potatoes, and beans to broth; cover and bring to a boil.

7. 7

   Simmer, covered, over low heat for 20 minutes. Add sausages and continue simmering, covered, until potatoes are tender when pierced, 5 to 10 minutes longer. Remove and discard wrapped spices.

8. 8

   Ladle soup into bowls. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.