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.