Caldo Verde (Portuguese Green Soup)

Ingredients

• 1 lb potatoes, peeled and roughly chopped
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken or vegetable broth (or water)
• 1/2 lb collard greens (or kale), very thinly sliced (chiffonade)
• 4 oz linguiça or chouriço sausage, thinly sliced
• 3 tablespoons olive oil, plus extra for drizzling
• Salt and freshly ground black pepper to taste

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chopped potatoes and broth (or water). Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.
3. While the potatoes cook, heat the remaining 1 tablespoon of olive oil in a small skillet. Add the sliced sausage and cook until lightly browned. Remove sausage and set aside.
4. Once potatoes are tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth, or use a potato masher for a more rustic texture.
5. Return the pot to low heat. Stir in the thinly sliced collard greens. Simmer for about 5 minutes, or until the greens are tender but still bright green. Do not overcook.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls. Garnish with the cooked sausage slices and a drizzle of good quality olive oil.

What Makes It Special

Caldo Verde is more than just a soup; it's a Portuguese national treasure. Traditionally served at celebrations and gatherings, its comforting potato base, vibrant ribbons of collard greens, and smoky touch of chouriço create a simple, soulful, and nourishing experience beloved throughout the country.