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collard greens soup caldo verde
Claudia Rodrigues

Collard Greens and Potato Soup | Caldo Verde

Caldo Verde is a comforting and hearty Portuguese soup that captures the essence of simple, rustic cooking
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Servings: 4 people
Course: Soup
Cuisine: Portuguese
Ingredients Equipment Method

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

Equipment

  • Immersion Blender

Method
 

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