Soup of Collards and Sausage

This warming winter soup can be made with a number of alternative roots or tubers that nicely complement the strong collard greens. For the most traditional flavor, potatoes fill the bill—as they do regularly at tables all over the Iberian peninsula. I find the light sweetness of pumpkin, calabaza, or butternut squash pleasant and mellow: or you might enjoy sweet potatoes—either orange or the Latin American white boniato—for a new taste combination.