In a soup pot, place the quartered potatoes as evenly as possible on the bottom of the pot and the garlic. Add enough water to just cover the potatoes. You can always add more water later on in the recipe, but cannot take away and it will affect the texture of the soup. Add in 1/2 tsp of kosher salt.

Bring the potatoes to a boil and allow them to cook until easily pierced with a knife (about 10-15 minutes).

While the potatoes boil, cut the chouriço and cut the collard greens. Cut the thick stem out of the center of the collard greens and continue the cut so the leaf is in half. Stack all the halves together, then begin to tightly roll the leaves. Cut thin strips which will give you ribbons.

Once the potatoes are easily pierced with a knife, using an immersion blender, blend until the potatoes are fully smooth. Now is when you assess the consistency and see if you need more water. This is supposed to be more of a thick soup base, not watery. Bring to a gentle boil. .

Next you are going to add in the chouriço and collard greens, stir to combine into the soup. The chouriço is fully cooked, so now it is just going to help flavor the rest of the broth. The collard greens will soften for 10 minutes.

I wait till the very end of cooking caldo verde to adjust the seasoning with kosher salt and black pepper, because the chouriço will lend a lot of it's seasoning to the soup. Adjust seasoning if necessary and serve using a ladle.