Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 potatoes, peeled, cut in half (about 1 pound)
- 1 onion, chopped
- 6 cup water
- 1 cup parsley, fresh, chopped
- 1/2 tsp salt
- 8 oz greens, collard or Kale (julien cut)
- 1 sausage, chorizo, thinly, sliced, (7 ounces)
- 1 1/2 tsp pepper
- 2 tbsp oil, olive, extra virgin
Directions
In large saucepan, bring potatoes, onion, water, parsley and salt to boil.
Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
In blender or food processor or using immersion blender, purée soup, in batches, and return to pan.
Meanwhile, trim off stems and ribs from collard greens.
Shred leaves finely.
Add shredded leaves, sausage and pepper to puréed soup.
Cook until greens are tender, about 20 minutes.
Gently stir in oil.