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Caldo Verde — Hearty green soup with potatoes, collard greens, and chouriço
5
Units:
Prep: 15 min Cook: 30 min
Ingredients
1 lb potatoes, peeled and roughly chopped
1 large yellow onion, chopped (~7 oz)
2 cloves garlic, minced (~¼ oz)
6 cup chicken or vegetable broth
½ lb collard greens or kale, very thinly sliced (chiffonade)
4 oz linguiça or chouriço sausage, thinly sliced
3 tbsp olive oil, plus extra for drizzling
Salt and black pepper to taste
More than just a soup — Caldo Verde is a Portuguese national treasure. A comforting puréed potato base is topped with vibrant ribbons of collard greens and smoky slices of chouriço sausage. Simple, soulful, and nourishing, it appears at every celebration and family gathering.
Instructions
- Heat 2 tbsp olive oil in a large pot. Sauté onion and garlic until softened, 5 minutes.
- Add potatoes and broth. Bring to a boil, then simmer 15-20 minutes until potatoes are very tender.
- Brown sliced sausage in 1 tbsp oil in a small skillet. Set aside.
- Purée soup with an immersion blender until smooth (or use a potato masher for rustic texture).
- Stir in thinly sliced greens. Simmer 5 minutes until tender but still bright green.
- Season with salt and pepper.
- Ladle into bowls, top with sausage slices and a drizzle of olive oil.
Tips
- Slice the greens as thinly as possible — traditional chiffonade is key to proper texture
- Do not overcook the greens; they should retain their color and slight bite
- A generous drizzle of good Portuguese olive oil at serving is essential
📅 Created: 4/23/2025, 10:42:50 PM 📌 diy📌 traditional📌 low cost 🔧 Large pot, small skillet, immersion blender or potato masher, knife, cutting board