Recipe: Portuguese Green Soup for Bev

This soup is a version of the soup you asked for.

Portuguese Green Soup

3 Tbsp olive oil
1 minced clove garlic
1 minced large yellow onion
6 large Maine potatoes, peeled and thinly sliced
2 1/2 tsp salt
1/4 tsp pepper
1 lb collard or other greens, stems removed, sliced in a chiffonade
1 Tbsp olive oil.

Fry garlic and onions in oil for 3-5 minutes until translucent.Add potatoes. Saute several minutes. Add 2 quarts water and boil for 25 minutes. Run soup through a blender. Add salt and pepper plus greens. Simmer until greens soften and turn jade green. Drizzle on about 1 TB olive oil. Serve with crusty bread and butter.