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Simple Recipes for Every Day

Caldo Verde

a bowl of homemade caldo verde soup with smoked sausage, onion, potatoes, spices and collard greens
  • 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

Method

  1. 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.

  2. 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.

  3. 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.

  4. Serve soup topped with remaining sausage and a drizzle of olive oil.