Caldo Verde is a soup full of flavor. The Portuguese cook with potatoes quite a bit, as do the Spanish. This soup uses potatoes as a thickener, thus making it a hearty dish that doesn’t feel heavy, but still quite satisfying. This recipe calls for a Spanish style Chorizo or Portuguese Linguiça. If you can’t find either, go ahead and use a Kielbasa sausage. I found that this soup tastes even better the second day.
Start with 1 pound of Yukon Gold potatoes.
Cube potatoes so that your pieces are roughly equal size.
Add 2 tablespoons of olive oil to a large pot over medium heat.
Add the diced onions
Saute until the onions take on a light golden color, about 5 – 10 minutes or until translucent.
Add the potatoes, stir and cook on medium heat for about 8 minutes.
Add 2 minced cloves of garlic, (I use a garlic press) and cook for another minute or so.
Add 4 cups of chicken stock. When I don’t have homemade stock, I like to use “Better Than Bouillon”. It has a really rich flavor without tasting overly salty. You can also just use water, but I find it comes out better with chicken stock.
In addition to the chicken stock, add 3 cups of water.
Bring to a boil, reduce the heat to low, cover and cook for 20 – 25 minutes, until the potatoes are tender.
Take a cleaned bunch of Collard greens and ……
Cut out any thick stems, roll the greens tightly in a cigar shape, cut crosswise into thin slices.
The cut greens should look like this, more or less.
When the potatoes are tender, smash the potatoes in the pot, or use a handheld blender to puree the potatoes.
Bring back to a boil, and drop in the greens. Cook on low for 10 minutes.
Meanwhile, slice the sausage in 1/4 inch slices. I used Portuguese sausage. You can also use a Spanish style Chorizo.
Look who showed up begging for a piece of sausage.
Add 2 tablespoons of olive oil and cook the sliced sausage in a skillet, until well browned.
Add the sausage to the pot. I don’t drain the sausage, some of that goodness from the skillet adds lots of flavor to the soup.
Ladle into bowls, and enjoy now or even better the second day.
|Caldo Verde Soup|| |
- 1 large yellow or white onion, diced
- 1 bunch Collard greens or Kale, cleaned, thick stems removed
- 1 pound Yukon Gold potatoes, peeled and cubed
- ⅔ pound of Portuguese sausage or chorizo
- 5 tablespoons olive oil
- 2 garlic cloves, minced
- 4 cups chicken stock
- 3 cups water
- In a large pot, heat 2 tablespoons of olive oil over medium heat, add the chopped onions and cook for 10 minutes, stirring frequently. Add the diced potatoes and cook for 6 - 8 minutes. Add the minced garlic, and cook for an additional minute.
- Add the 4 cups of chicken stock, and 3 cups water, bring to a boil, reduce the heat to low, cover, and simmer for 20 - 25 minutes, or until the potatoes are tender.
- While the potatoes are cooking, roll the collard green leaves into a tight cigar shape, and cut crosswise into thin strips. You will have to do this in batches, to cut all the greens. Set the greens aside.
- Cut sausage into ¼ inch slices, add 3 tablespoons olive oil in a frying pan, saute until browned, about 5 minutes, then set aside.
- When the potatoes are tender, smash them in the pot, or use a handheld blender and puree., Bring back to a boil. drop the cut greens in, and simmer uncovered, for an additional 10 minutes. Season to taste, with salt and pepper.
- Add the cooked sausage in the pot of soup.
- Ladle into soup bowls and serve