Collard Greens and Potato Soup | Caldo Verde

Caldo Verde is a comforting and hearty Portuguese soup that captures the essence of simple, rustic cooking. Known for its vibrant green color, this traditional dish features finely shredded collard greens or kale, tender potatoes, garlic, and slices of smoky chouriço, all simmered in a rich broth. Originating from northern Portugal, Caldo Verde is a staple in many homes and is often enjoyed during family gatherings or special occasions. With its earthy flavours and nourishing ingredients, it’s the perfect way to experience authentic Portuguese cuisine, offering warmth and comfort in every bowl.

What’s so special about Caldo Verde?

Caldo Verde is special because it’s a perfect representation of Portuguese cuisine—simple, yet deeply flavourful and nourishing. Its minimal ingredients come together to create a wholesome, hearty dish that’s both comforting and satisfying. The appeal lies in its rustic nature and the balance of flavours that reflect the culinary traditions of Portugal’s countryside.

Here’s a brief description of the key ingredients:

1. Kale or Collard Greens (Couve Galega): The star of Caldo Verde, these leafy greens give the soup its signature vibrant color and slightly bitter, earthy taste. They’re thinly sliced to create a delicate texture that complements the other ingredients.
2. Potatoes: The base of the soup, potatoes are cooked down until soft and then pureed to form a creamy, velvety texture that thickens the broth.
3. Chouriço: A traditional Portuguese sausage made from pork, seasoned with paprika, garlic, and spices. Its smoky, slightly spicy flavour adds depth to the soup and balances the freshness of the greens.
4. Onions: Used as a flavour foundation, onions are sautéed to provide a sweet, savory undertone that enhances the richness of the broth.
5. Garlic: Adds a punch of flavour with its bold, aromatic notes, complementing the simplicity of the other ingredients.
6. Olive Oil: A staple in Portuguese cooking, olive oil is drizzled in for richness and a smooth, fruity flavour that ties everything together.
7. Broth or Water: The liquid base that simmers the ingredients, creating a flavorful and nourishing soup.
8. Bay Leaves: Their essential oils release slowly during cooking, infusing the dish with a nuanced aroma and enhancing the flavours of other ingredients. Remember to remove them before pureeing.

Hope you enjoy it! xo

Collard Greens and Potato Soup | Caldo Verde

Claudia Rodrigues

Caldo Verde is a comforting and hearty Portuguese soup that captures the essence of simple, rustic cooking

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Course Soup

Cuisine Portuguese

Servings 4 people

Equipment

• Immersion Blender

Ingredients

  

• 200 g collard greens or kale sliced into thin ribbons
• 150 g chouriço skin removed and diced
• 3-4 tbsp olive oil extra virgin
• 1 medium onion chopped
• 4 medium russet potatpes peeled and diced small
• 3-4 cloves garlic chopped
• 2 bay leaves
• 6 cups chicken stock
• salt & pepper to taste

Instructions

 

• Heat olive oil in pan over medium heat. Add the chouriço and cook for 3-5 minutes, then remove chouriço.
• Add the onion and collard green stalks, season with salt and sautee for 3-5 minutes. Add garlic and bay leaves and sautee 30sec.
• Stir in the potatoes and sweat for a few minutes, stiring so they don't stick.
• Pour in the chicken stock and simmer over low heat untili the potatoes are soft.
• Add in a hand off of collard greens and simmer for 5 minutes.
• Remove the bay leaves. Using the Immersion blender pure the soup. Adjust the seasoning to taste.
• Add in the remaining collard greens and simmer for 5 minutes.
• Return the chouriço back into the soup and serve.

Keyword Caldo Verde, Collard Greens, Kale, Soup