Can I make this soup vegetarian?
Yes, you can omit the chouriço and use vegetable broth. For a smoky flavor, add a pinch of smoked paprika.
DINNER
Caldo Verde with Chouriço and Collard Greens
This hearty Portuguese soup features tender potatoes, thinly sliced collard greens, and savory chouriço sausage, creating a comforting and flavorful meal perfect for a cool evening. It's a rustic and satisfying dish that brings a taste of Portugal to your table.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the thinly sliced chouriço sausage and cook for 5-7 minutes, stirring occasionally, until browned and crispy. Remove the chouriço with a slotted spoon and set aside, leaving the rendered fat in the pot.
02
Add the chopped onion to the pot and sauté for 5 minutes, until softened and translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.
03
Pour in 4 cups of chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
04
Carefully remove about 1 cup of the cooked potatoes and broth from the pot and mash them with a fork or potato masher until smooth. Return the mashed potato mixture to the pot, stirring well to thicken the soup slightly.
05
Add the thinly sliced collard greens to the pot. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until the collard greens are tender but still vibrant green.
06
Stir most of the cooked chouriço back into the soup, reserving a small amount for garnish. Taste and adjust seasoning as needed.
07
Ladle the hot Caldo Verde into bowls. Garnish each serving with the reserved crispy chouriço slices and a drizzle of extra virgin olive oil, if desired.
About This Recipe
This hearty Portuguese soup features tender potatoes, thinly sliced collard greens, and savory chouriço sausage, creating a comforting and flavorful meal perfect for a cool evening. It's a rustic and satisfying dish that brings a taste of Portugal to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer flavor, use homemade chicken broth. If you prefer a smoother soup, you can blend a larger portion of the potatoes and broth until completely pureed before returning it to the pot. Ensure the collard greens are sliced very thinly for the best texture in the soup.
Easy Substitutions
You can substitute kale for collard greens, though the flavor will be slightly different. Linguiça sausage can be used in place of chouriço. Vegetable broth can be used for a vegetarian version, omitting the chouriço or replacing it with smoked paprika for flavor.
Storage & Reheating
Leftover Caldo Verde can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat until warmed through. The collard greens may soften further upon reheating.
Serving Suggestions
Serve Caldo Verde with crusty bread for dipping. A sprinkle of piri-piri (Portuguese hot sauce) can add a nice kick. Pair it with a simple green salad dressed with a vinaigrette. Enjoy with a glass of crisp Vinho Verde.
Common Mistakes
Overcooking the collard greens can make them mushy and lose their vibrant color; cook just until tender. Not mashing enough potatoes can result in a thin soup; ensure a good portion is mashed to thicken. Using too much salt before tasting, as chouriço and broth can be salty; always taste and adjust at the end. Not slicing the collard greens thinly enough, which can lead to a chewy texture.
Frequently Asked Questions
What is chouriço sausage?
Chouriço is a Portuguese smoked sausage, similar to Spanish chorizo but often with a slightly different spice blend, typically including paprika and garlic.
Can I freeze Caldo Verde?
Yes, Caldo Verde freezes well. Store in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
What kind of potatoes are best for Caldo Verde?
Starchy potatoes like Russet or Yukon Gold work best as they break down easily to thicken the soup.
MORE TO KNOW
Caldo Verde, meaning 'green broth,' is a beloved Portuguese staple, often served at celebrations and as a comforting everyday meal. The traditional method involves puréeing some of the potatoes to create a creamy base, which gives the soup its characteristic texture without adding cream. The key to authentic Caldo Verde is the very thin slicing of the collard greens, which allows them to cook quickly and integrate seamlessly into the soup. A mandoline can be very helpful for achieving this thin cut.
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