Portuguese Caldo Verde

Good and good for you! It doesn’t get much more Portuguese than Caldo Verde. Whether made with collard greens, kale or some other leafy green you just can’t beat the fresh clean flavors of this delightful soup. There are many variations depending on preference and family tradition but I prefer simplicity and lots of greens!

The key to this recipe (and most) is to use the freshest, best quality ingredients available. One can debate the variety of greens or the type of potato but the one thing that can’t be compromised to attain that authentic flavor is the chourico! If you’re able, find and use the real-deal Portuguese sausage. It’s spicy, a little chewy and has a unique smoky flavor.

Don’t forget the crusty bread and a glass of wine!

Portuguese Caldo Verde

  • 2 tablespoons olive oil, plus more for drizzling
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 6 ounces Portuguese chourico sliced ¼ inch thick (Spanish sausage may be used)
  • 2 quarts water
  • 1 pound Yukon Gold potatoes
  • 1 pound collard greens (or kale), stems removed and leaves finely shredded

Heat 2 tablespoons of olive oil in a heavy pot. Add onion, garlic and half of the chourico and cook over low heat, stirring occasionally until the onion is softened, about 8 minutes.

Add the water, potatoes and large pinch each of salt and pepper. Bring to a boil then simmer over low heat until the potatoes are tender, about 15 minutes.

Using an immersion blender, process the soup to a course puree. You can also use a potato masher to obtain a chunkier home-style version of the soup.

Bring the soup to a boil again. Add the greens, lower the heat and simmer until fully wilted, about 3 minutes.

Stir in remaining half of chourico and simmer for 5 more minutes. Season with salt and pepper then serve in bowl drizzled with a little olive oil.

Serves 6

Caldo Verde - Collard Greens

Once the greens are washed and you’ve removed the stems, place the leaves in a pile. Roll them up tightly and slice into thin strips. You can also split the roll in half lengthwise before shredding. This will give you shorter strips.

Caldo Verde - Yukon Gold Potatoes

You can control the thickness of the soup broth by how many potatoes you add.

Caldo Verde - Sautee Onions, Garlic and Chourico

Half the chourico is sauteed with the onions and half is reserved for later.

Portuguese Caldo Verde

Be sure to drizzle a little olive oil on top before digging in!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s