Simple Recipes for Every Day
Caldo Verde
- Serves: 6
- Prep Time: 15 min
- Cook Time: 45 min
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 10 ounces chouriço, linguiça, or smoked sausage of your choice, cut into ¼-inch slices
- 1 large sweet onion, thinly sliced
- 4 garlic cloves, roughly chopped
- 6 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces (about 2 pounds)
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 8 cups chicken stock
- 4 cups collard greens, stemmed and very thinly sliced
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 10 ounces chouriço, linguiça, or smoked sausage of your choice, cut into ¼-inch slices
- 1 large sweet onion, thinly sliced
- 4 garlic cloves, roughly chopped
- 6 medium Yukon Gold potatoes, peeled and cut into ½-inch pieces (about 2 pounds)
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 8 cups chicken stock
- 4 cups collard greens, stemmed and very thinly sliced
Method
Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Once the oil is glistening, add the sausage and cook until lightly browned on both sides, 3 to 5 minutes total. Using a slotted spoon, transfer the sausage to a plate.
Add the onion to the pot and cook, stirring occasionally, until softened, about 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the potatoes, salt, pepper and stock. Increase the heat to high and bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the potatoes are tender, about 20 minutes more.
Using a slotted spoon, transfer about 2 cups of the potatoes to the base of a blender. Blend until smooth. Return the blended potatoes to the pot. Stir in the collard greens and half the sausage along with any collected juices. Cook over medium-low heat, stirring often, until the collards are softened, about 5 minutes.
Serve soup topped with remaining sausage and a drizzle of olive oil.