Cuisine: Portuguese
Author: Julie
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
- 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
You can substitute Collard greens with Kale.
Enjoy!
Recipe by Gourmetcentric at https://gourmetcentric.com/2016/03/caldo-verde-soup/
3.5.3208